Shakshuka

The Breakfast That Changed My Mornings

I discovered shakshuka on a trip to Tel Aviv, and it fundamentally changed how I think about eggs. Eggs poached in a spiced, garlicky tomato sauce, eaten straight from the pan with warm bread for scooping -- it's the kind of meal that makes you feel alive. I make it at least twice a week now.

Building the Sauce

Start with olive oil in a deep skillet over medium heat. Sauté diced onion and bell pepper until softened, about 6 minutes. Add minced garlic, cumin, smoked paprika, sweet paprika, and a pinch of cayenne. Cook for one minute until the spices are fragrant and sizzling. Pour in crushed tomatoes and a spoonful of tomato paste. Season with salt, pepper, and a tiny pinch of sugar to balance the acidity. Simmer for 10-12 minutes until the sauce thickens.

The Eggs

Make small wells in the sauce with the back of a spoon. Crack an egg into each well. Cover the pan and cook on medium-low for 6-8 minutes until the whites are set but the yolks are still runny. The exact timing depends on your stove and how runny you like your yolks -- I check at 6 minutes and go from there.

Finishing and Eating

Crumble feta cheese over the top (this is non-negotiable in my house). Scatter with fresh coriander or parsley, a drizzle of olive oil, and red pepper flakes. Serve the pan right at the table with warm pita bread or crusty sourdough for scooping. Shakshuka should be eaten communally, straight from the skillet.

Tina's Tips

• Simmer the sauce until thick before adding eggs -- thin sauce means the eggs slide around and cook unevenly
• Cover the pan for the eggs but keep the heat medium-low; high heat toughens the whites before the yolks warm through
• Feta is essential -- the salty, creamy cheese against the spiced tomatoes is what makes this dish sing
• Serve in the skillet with warm bread; this is not a plated dish, it's a shared experience