Shakshuka

Shakshuka is a North African and Levantine staple that has become the quintessential Israeli breakfast. The name derives from an Arabic word meaning "a haphazard mixture," which belies the deeply satisfying result of eggs poached directly in a spiced tomato and pepper sauce. Street cafes in Tel Aviv serve it in cast-iron pans from morning until well past midnight, making it equally at home as a breakfast or late-night dish.

Serves: 4

Ingredients

• 30ml (2 tbsp) olive oil
• 1 large onion, finely diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp ground coriander
• Pinch of cayenne pepper
• 800g (28 oz) canned crushed tomatoes
• 8 large eggs
• 100g (3.5 oz) feta cheese, crumbled
• Salt and black pepper to taste
• Fresh flat-leaf parsley or cilantro, to garnish
• Crusty bread or pita, to serve

Instructions

1. Heat olive oil in a large, deep skillet over medium heat. Add the onion and cook for 5-7 minutes until softened and beginning to turn golden.
2. Add the bell pepper and cook for another 3 minutes. Stir in the garlic, cumin, paprika, coriander, and cayenne, cooking for 1 minute until fragrant.
3. Pour in the crushed tomatoes, season generously with salt and pepper, and stir to combine. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
4. Using a spoon, create 8 small wells in the sauce. Crack an egg into each well. Scatter the feta over the sauce.
5. Cover the pan and cook for 8-10 minutes for set whites with runny yolks, or 12 minutes for fully set yolks.
6. Scatter with fresh herbs and serve immediately from the pan with plenty of bread.

Cook's Notes: The sauce can be made a day ahead and refrigerated; reheat gently before adding eggs. A pinch of harissa paste stirred into the sauce adds welcome heat. For a richer version, swirl in a tablespoon of labneh or Greek yogurt at the end.