Shakshuka

Silky poached eggs nestled in a vibrant tomato sauce fragrant with warm spices—this is the kind of breakfast that makes you slow down and actually enjoy your morning.

Ingredients:

• 3 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• 1 can (28 oz) crushed tomatoes
• Salt and pepper to taste
• 8 eggs
• Handful of fresh parsley, chopped
• Crumbled feta cheese (optional)
• Warm flatbread or crusty bread for serving

Method:

1. Heat olive oil in a large skillet over medium heat. Sauté onion until softened, about 5 minutes.
2. Add garlic, cumin, paprika, and cayenne. Cook for 1 minute until fragrant.
3. Stir in crushed tomatoes, salt, and pepper. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
4. Make 8 shallow wells in the sauce with the back of a spoon. Crack an egg into each well.
5. Cover and cook for 5–7 minutes until egg whites are set but yolks remain runny.
6. Scatter parsley and feta on top. Serve straight from the skillet with warm bread.

Chef's tip: Don't skip covering the skillet—it ensures the egg whites cook through while keeping those yolks gloriously jammy, which is the whole magic of shakshuka.