Looking to shake up your breakfast routine? Here’s a great savory option. Shakshuka is an Israeli and Middle Eastern breakfast made up of poached eggs in a simmering tomato sauce with a good helping of spices. I love a crisp, buttery slice of bread for dipping, too!

Recipe author: The Culinary Nest

MAKES

6 servings

Prep Time: 10 minutes

Total Time: 30 minutes

INGREDIENTS

1 medium onion, diced

1 red bell pepper, seeded and diced

4 garlic cloves, finely chopped

2 tsp paprika

1 tsp cumin

1/2 tsp chili powder

1 (28-ounce) can whole San Marzano tomatoes

6 large eggs

salt and pepper, to taste

1 small bunch fresh cilantro, chopped

1 small bunch fresh parsley, chopped

cayenne pepper, optional

METHOD

• Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and saute for 5-7 minutes until the onion becomes translucent.

• Add the minced garlic and spices and cook until aromatic, about one minute. If you like a little heat, add a dash or two of cayenne pepper also.

• Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon (diced tomatoes would work well here also). Season with salt and pepper and bring the sauce to a simmer.

• Once the sauce is slightly thickened, use a large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.

• Garnish with chopped cilantro and parsley.