Elevate your brunch with this recipe inspired by the Middle East.

Originally published in Ordinary to Extraordinary
1 Tbsp. olive oil
1/2 medium brown or white onion, peeled and diced
1 clove garlic, minced 1 medium green or red bell pepper, chopped
4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
2 Tbsp. tomato paste
1 tsp. chili powder (mild)
1 tsp. cumin 1 tsp. paprika pinch of cayenne pepper (spice it up!)
salt and pepper to taste
5-6 eggs
1/2 Tbsp. fresh chopped cilantro or parsley for garnish

Heat oil in a large skillet or sauté pan on medium. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté until mixture is fragrant. Add the bell pepper and sauté for 5-7 minutes until softened. Add tomatoes and tomato paste to pan, stir till blended. Add spices, stir well, and allow mixture to simmer over medium heat for 5-7 minutes until it begins to reduce. Take a second and give it a taste; now is the time to add any spices if desired. Add salt and pepper to taste and more cayenne pepper for a spicier shakshuka (I’m a spice fanatic, but my niece is not, yet! Keep your eaters in mind). Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. Place 4-5 eggs around the outer edge and 1 in the center. Cover the pan with lid or aluminum foil and allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.

Note: Some people prefer their shakshuka eggs runnier. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top. Then, cover the pan and cook the eggs to taste. Garnish with either the chopped cilantro or parsley, if desired. Shakshuka can be eaten for breakfast, lunch, or dinner. Serve with warm, crusty bread.