Shakshuka

Poached eggs in a tomato-red pepper sauce

When I was up north recently, my friend Rachel made Shakshuka. I'd never heard of Shakshuka. What's a Shakshuka?! Turns out, it's a life-changing Israeli breakfast dish. The New York Times describes it as a "one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika, and cayenne." Start by making the sauce in a skillet on the stove, crack in the eggs, then transfer the skillet to the oven to poach 'em. Oh, and there's feta. Yum. Gimme gimme! 

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SHAKSHUKA

WHAT YOU'LL NEED

3 TBS olive oil

1 onion, halved and thinly sliced

1 large red bell pepper, seeded and thinly sliced

3 garlic cloves, thinly sliced (or 1 and 1/2 tsp minced garlic)

1 tsp cumin

1 tsp paprika

1/8 tsp cayenne (red pepper)

1 28-oz. can whole tomatoes with juices, coarsely chopped

3/4 tsp salt

1/4 tsp pepper

5 oz. feta (that's one standard small container) 

4 to 6 eggs (depending how many are in your party)

chopped cilantro, for serving (optional)

hot sauce, for serving (optional)

WHAT YOU'LL DO

1. Heat oven to 375 degrees.

2. Heat oil in skilled over medium-low heat. Add thinly sliced onion and red bell pepper. Cook until very soft, about 20 minutes. 

3. Add garlic and cook 1 to 2 minutes. Stir in cumin, paprika, and cayenne and cook 1 minute more. 

4. Pour in chopped tomatoes with juices and season with salt and pepper. Simmer about 10 minutes. Stir in feta.

5. Make sure the sauce completely covers the bottom of the skillet. Gently crack eggs into skillet over the tomatoes so that the eggs are about evenly dispersed throughout. *Note: Next time, I might make a shallow well for each egg and see how that goes.

6. Transfer skillet to preheated oven and bake until eggs are just set, 7 to 10 minutes. To serve, scoop out an egg and heaping spoonful of sauce for each person in your party. Garnish with cilantro and hot sauce (optional).

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This seems a little putzy at first glance, but it really couldn't be easier. And it's so flavorful, it'll really knock your socks off. This recipe is perfect if you're having friends for brunch or if you need something foolproof for a holiday morning. I suggest serving the dish with a side of popovers like Rachel did (recipe coming soon!) or some crusty bread to soak up all the saucy deliciousness. 

If you're cooking for just two, you can halve the recipe (I did so last weekend because I'm newly obsessed with Shakshuka and must eat it always). If you can't find a 14-oz. can of whole tomatoes, you can substitute stewed tomatoes and it'll still be wonderful. 

P.S. Shout out to my dear friend Rachel and the New York Times' recipe for making all this possible!