Shakshuka is a warm and cozy breakfast. Runny eggs that are nestled in a perfectly spiced tomato mixture.

To me, Shakshuka is a special breakfast. Cook this up for someone special in your life, They’ll be confident in your unwavering love. Sorry, Shakshuka makes me sappy.

This dish originates from Tunisia but you can find it just about anywhere in the Middle East. Shakshuka is a great breakfast idea. It’s satisfying. It’s flavorful. It takes about 15 minutes to make. You’re welcome in advance:)

I always love a hearty breakfast. It fuels me for the day and starts me off on the right foot. Honestly, you can prepare this for breakfast, dinner, or brunch. It really doesn’t matter. Put up some fresh coffee, butter a baguette, stay in your pajamas and make this the next time you can spare 15 minutes. You’ll be so happy you did.

INGREDIENTS

• 1 medium onion
• 2 cloves garlic
• 1 green pepper
• 1 tablespoon oil
• Paprika
• Cumin
• Red chili flakes (optional)
• salt and pepper
• Garnish (I used basil and mint but any herbs will do)
• 5 eggs
• 16 oz tomato sauce
• 1 Tablespoon of tomato paste

INSTRUCTIONS:

1. Prep your veggies. Dice your onion, garlic, and pepper.
2. Heat a skillet over medium heat with oil, add your onion and cook for about 2-3 minutes until softened, then add your garlic and peppers cooking another 2-3 minutes until softened.
3. Add your spices and tomato paste and give another stir for about a minute.
4. Add in your tomato sauce. Stirring everything together for another minute or so.
5. Crack the eggs into the sauce, cover on medium to low heat for about 5 minutes. You want the egg white set but the yolk to be runny.