Shakshuka

One of the fastest egg-heavy meals there is — six eggs, one skillet, and it tastes like something from a restaurant.

Ingredients

• 1 onion, diced
• 2 bell peppers, diced
• 4 to 6 cloves garlic, minced
• 1 (28oz) can crushed tomatoes (800g)
• 1 teaspoon each cumin and paprika, salt to taste
• 6 eggs
• Crusty bread or pita, to serve

Method

1. Sauté onion and peppers in olive oil until soft. Add garlic, cook 1 minute more.
2. Stir in crushed tomatoes, cumin, paprika, and salt. Simmer 10 minutes until thickened.
3. Make six small wells in the sauce and crack an egg into each.
4. Cover and cook on medium-low 8 to 10 minutes, until whites are set and yolks are still soft.
5. Serve straight from the pan with crusty bread for scooping.

Six eggs, one pan, thirty minutes — a weeknight meal that punches well above its effort.