Shakshuka

Eggs poached in a vibrant tomato and pepper sauce—this Middle Eastern classic is pure breakfast magic, built on bold spices and coming together in one beautiful pan.

Ingredients:

• 3 tbsp olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• 1 can (28 oz) crushed tomatoes
• Salt and pepper to taste
• 8 eggs
• Fresh cilantro and parsley, chopped
• Crusty bread for serving

Method:

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, sauté until softened, about 5 minutes.
2. Stir in garlic, cumin, paprika, and cayenne. Toast for 1 minute until fragrant.
3. Pour in crushed tomatoes, season with salt and pepper, and simmer for 10 minutes until the sauce thickens slightly.
4. Create 8 small wells in the sauce and crack an egg into each one.
5. Cover and cook for 5–7 minutes until eggs reach your desired doneness.
6. Scatter fresh herbs on top and serve straight from the skillet with warm bread.

Chef's tip: Don't skip toasting the spices—those few seconds unlock their full warmth and depth, transforming the whole dish from good to unforgettable.