Shakshuka
"Eggs poached in spiced tomato sauce — fancy brunch energy on a Tuesday budget."
The Game Plan
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Heat olive oil in a large, deep skillet over medium heat. Add onion and cook for 4-5 minutes until softened.
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Add garlic, cumin, paprika, chili powder, salt, pepper, and cayenne. Stir for 30 seconds until fragrant.
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Pour in both cans of diced tomatoes. Stir and let the sauce simmer for 5 minutes until it thickens slightly.
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Use a spoon to make 6 small wells in the sauce. Crack one egg into each well.
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Cover the skillet, reduce heat to medium-low, and cook for 5-7 minutes until the egg whites are set but the yolks are still runny (or longer if you prefer them firm).
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Crumble feta over the top, garnish with fresh herbs, and serve straight from the skillet with crusty bread for scooping.
