Shakshuka (Eggs in Spiced Tomato Sauce)

Eggs gently poached in a smoky, spiced tomato and pepper sauce. Great for brunch.

• 6 large eggs
• 1 can (28 oz) crushed tomatoes
• 1 onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 2 tbsp cooking oil (olive oil is best)
• Bread for dipping (optional)

Instructions

1. Cook the vegetables. Cook the onion and pepper in oil in a large skillet over medium heat for 8 minutes. Add the garlic, cumin and paprika for 1 minute.
2. Simmer the sauce. Add the tomatoes and 1/2 tsp salt and simmer 8 minutes until slightly thickened.
3. Add the eggs. Make 6 wells and crack an egg into each. Cover and cook on low until the whites are set and yolks are as runny as you like, 5–8 minutes.
4. Serve. Serve from the pan, with bread for dipping if you like.

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