Every summer with garden fresh tomatoes I love to make Shakshuka. It's so simple and easy to make, and can come together for a breakfast, brunch, lunch, or dinner.  Shakshuka is a simple combination of simmering tomatoes, onions, garlic, and spices with gently poached eggs. What isn't there to love about eggs baked into a savory tomato sauce?  I would recommend serving this in a cast iron or deep pan with some crusty bread or pita on the side. Dip your bread into this hearty mixture and enjoy! 

You will need:

2 tablespoons olive oil

1 medium onion diced

1 red bell pepper diced

4 garlic cloves finely chopped

2 teaspoons paprika

2 teaspoons cumin

1 teaspoon red pepper flakes (optional)

2 large garden tomatoes cut into chunks

4-6 eggs

Salt and pepper to taste

Fresh parsley, cotija/feta or farmers cheese, and crusty bread for serving 

Add your oil to a pan over medium heat and cook your diced onion and bell pepper until the onion is translucent, about 5 minutes. Next, add in your tomatoes, garlic and spices and smush down the tomatoes with a large spoon. Season with salt and pepper and bring the sauce to a simmer. (If you have a spicy tomato sauce such as Arrabbiata you enjoy, you could absolutely add that to the cooked down tomatoes to add a spicy flavor!)

Use a large spoon to make wells in the sauce and crack your eggs into each well, cooking 5 minutes or until the eggs are done to your liking. My husband and I love to top the eggs with a piece of prosciutto for an added salty bite. The tomatoes will add a bit of sweetness, so there is sweet, savory, spicy, smoky, and salty all at once in this versatile dish!

Garnish with fresh parsley, salty cheese, bread, and enjoy!