Shakshuka

Eggs poached in a spiced tomato and pepper sauce — a Middle Eastern breakfast classic, best served with warm bread for scooping.

Prep: 10 min Cook: 20 min Total: 30 min Servings: 4

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Ingredients

• 3 tbsp olive oil

• 1 large onion, diced

• 1 red bell pepper, diced

• 4 garlic cloves, minced

• 2 tsp ground cumin

• 1 tsp paprika

• 1/2 tsp chili flakes

• 800 g canned crushed tomatoes

• 6 large eggs

• 1/4 cup crumbled feta cheese

• 2 tbsp chopped fresh parsley

• 1 tsp salt

• 4 pita or flatbread, for serving

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Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cook until softened, about 6 minutes.

2. Stir in garlic, cumin, paprika, and chili flakes. Cook until fragrant, about 1 minute.

3. Pour in crushed tomatoes and salt. Simmer uncovered until slightly thickened, about 10 minutes.

4. Make small wells in the sauce and crack in the eggs. Cover and cook until whites are set but yolks are still runny.

5. Top with feta and parsley. Serve hot with pita.

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Notes

Swap feta for labneh if you prefer a milder finish. Great with extra chili flakes for more heat.