One-Pot Shakshuka

Eggs poached in a bold, spiced tomato and pepper sauce — the ultimate one-pan dinner (or breakfast-for-dinner). Serve directly from the pan with warm bread.

Ingredients

• •4 large eggs
• •1 can (400g) crushed tomatoes
• •1 red bell pepper, diced
• •1 onion, diced
• •3 cloves garlic, minced
• •1 teaspoon cumin
• •1 teaspoon smoked paprika
• •1/2 teaspoon coriander
• •1/4 teaspoon cayenne (optional)
• •1 tablespoon olive oil
• •Salt and black pepper, to taste
• •Crumbled feta, fresh parsley, and pita or crusty bread, for serving

Instructions

1. 1. Heat olive oil in a large oven-safe skillet over medium heat. Cook onion and pepper for 5 minutes until soft. Add garlic and all spices and stir for 1 minute.
2. 2. Pour in crushed tomatoes. Season with salt and pepper. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens.
3. 3. Use a spoon to create 4 small wells in the sauce. Carefully crack an egg into each well.
4. 4. Cover the pan and cook over low-medium heat for 5–8 minutes depending on how you like your eggs — 5 for runny yolks, 8 for fully set.
5. 5. Serve directly from the pan with crumbled feta, fresh parsley, and warm bread for dipping.