Shakshouka

If you’ve ever traveled to the Middle East, you may have encountered shakshouka, a dish of eggs simmered in a tomato-based sauce enjoyed by Israelis, Moroccans, and Tunisians alike. There are many variations of the ancient dish, but all you really need is a little bit of tomato sauce and eggs, and you have an instant breakfast. Shakshouka is often supplemented with greens, different spices, or even yogurt, so feel free to get creative—it’s hard to make this savory breakfast taste bad.

Serves 3 or 4

1 medium onion

2 tablespoons extra-virgin olive oil

1 cup chopped bell peppers (I used red, green, and yellow)

4 cloves garlic, chopped

1 teaspoon cumin

1⁄2 teaspoon paprika

1⁄2 teaspoon red chili flakes

Dash of pepper

1 (14.5-ounce) can diced tomatoes

1⁄2 cup tomato sauce or marinara

5 large cage-free eggs

Parsley, to garnish

1. Preheat oven to 375°F. Cut off both ends of the onion and remove the outer layer. Spiralize using a small-noodle blade.
2. In a large skillet, heat olive oil on medium heat. Add onions and bell peppers. Cook for about 10 minutes; then add garlic and cook for an additional 2 minutes.
3. Add cumin, paprika, red chili flakes, and pepper and mix in evenly. Add diced tomatoes and tomato sauce or marinara and stir everything together. Cook for about 3–5 minutes until tomato mixture begins to bubble. Crack eggs into skillet, transfer to the oven, and bake for 12–15 minutes or until eggs are set. If you don’t want to use the oven, you can also cover the skillet and cook for 5–10 minutes or until eggs cook. Add a few parsley leaves as garnish and serve warm.