Shakshuka

Ingredients

• 3 tbsp extra virgin olive oil

• 1 yellow onion, medium dice

• 2 large garlic cloves, finely diced

• 1½ tsp cumin

• 2½ tsp paprika

• 1 pinch chili powder (more if desired, to taste)

• 1½ tsp salt (plus more for serving)

• 1 tsp cracked black pepper (plus more for serving)

• 1 can (14 oz / 400 g) whole peeled tomatoes

• 4–5 eggs (depending on preference)

• 1 handful fresh cilantro, stems removed and roughly chopped

Optional Add-Ons

• Sprinkle of feta cheese

• Pita or bread of choice

• Avocado, sliced

Instructions

1. Heat a medium pan over medium heat and warm the olive oil

2. Add the onion and cook until soft and translucent, about 4 minutes, stirring often to prevent burning

3. Stir in the garlic and cook for 1 minute, until fragrant

4. Add the cumin, paprika, chili powder, salt, and pepper. Stir and let the spices toast for 30 seconds

5. Add the tomatoes, breaking them apart gently with your spoon so the sauce becomes chunky and well combined

6. Taste the sauce and adjust salt and pepper as needed

7. Use a ladle or the back of a spoon to create 4–5 small wells in the sauce. Crack an egg into each well

8. Cook uncovered or with a lid for 4–6 minutes, depending on your preferred egg consistency (The eggs will continue cooking slightly after removing from heat, so consider pulling the pan off early if you like softer yolks)

9. Remove from heat, sprinkle with cilantro and extra black pepper, and serve immediately

10. Add any optional toppings and enjoy with warm bread for a delicious, flavorful breakfast