A friend shared this recipe with me after making it for her family; she said they all loved it. Shakshuka is a North African and Middle Eastern meal of poached eggs in a simmering tomato sauce with spices. It’s easy, healthy and quick to prepare. It can be sprinkled with feta cheese or goat cheese and is traditionally served with pita bread.


• 1 medium onion diced
• 1 red bell pepper seeded and diced
• 4 garlic cloves finely chopped
• 2 tsp paprika
• 1 tsp cumin
• 1/4 tsp chili powder
• 1 28-ounce can whole peeled tomatoes
• 6 large eggs
• salt and pepper to taste
• 1 small bunch fresh cilantro chopped
• 1 small bunch fresh parsley chopped
• Feta or goat cheese (optional)

Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent. Add garlic and spices and cook an additional minute. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking. Garnish with chopped cilantro and parsley. Sprinkle feta or goat cheese on top if using.

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