Shakshuka

Cozy up to this comforting meal for breakfast, lunch, or dinner.

Prep: 15 min Cook: 30 min

Serves 2

Ingredients:

3 cups chopped fresh tomatoes

2 large red peppers, diced

4 garlic cloves, pressed

1 tsp harissa (or more if preferred)

2 tsp tomato paste

2 tsp olive oil

1 tsp cumin

4-6 eggs (depending on serving preference)

Greek yogurt, plain

Sourdough bread

Instructions:

Heat pan on medium heat and add oil. Sautee the peppers, garlic, harissa, tomato paste, and cumin until peppers soften (10 min). Add the tomatoes and cook until soft and the water pulls from the tomatoes (5-10 min).

Once the tomatoes have been cooked down, bring to simmer and let sit for about 10 minutes until sauce thickens. Once thickened, create a crater and drop in the egg. Tip: Use a large spoon/ladle to crack the egg into it and create a crater and drop in the egg at the same time in one swift move.

Cover with a lid and stay close. The egg whites will cook quickly and you'll want to keep the yolks soft (or at least I prefer to!)

Scoop into bowls and serve with a dollop of Greek yogurt and a warm slice of sourdough.