Shakshuka

Eggs poached in a spiced tomato sauce—this North African breakfast is pure comfort in a bowl, bursting with warmth and flavor that sets the tone for your whole day.

Ingredients:

• 3 tablespoons olive oil
• 1 large onion, diced
• 4 garlic cloves, 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 cilantro or parsley
• Crumbled feta cheese (optional)
• Crusty bread for serving

Method:

1. Heat olive oil in a large skillet over medium heat. Sauté onion until soft, about 5 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Stir in cumin, paprika, and cayenne; toast for 30 seconds.
4. Pour in crushed tomatoes, season with salt and pepper, and simmer for 10 minutes until slightly thickened.
5. Make 8 small wells in the sauce and crack an egg into each one.
6. Cover and cook for 5–8 minutes until egg whites are set but yolks remain runny.
7. Scatter cilantro and feta on top, then serve straight from the pan with warm bread.

Chef's tip: Don't skip toasting the spices—those extra 30 seconds deepen every flavor and make this taste like you've been cooking it all morning.