Shakshuka is a skillet of poached eggs in tomato sauce. It's a scrumptious Mediterranean comfort food dish that can be eaten for breakfast or dinner. It's the perfect breakfast while entertaining weekend guests!
Heat OLIVE OIL in a 10" skillet over medium heat until shimmering (about 2 min).
Add RED ONIONS, RED BELL PEPPER, and GARLIC; saute until tender (5 minutes).
Gently fold in DICED TOMATOES, TOMATO PASTE, CUMIN, BAY LEAF, SALT, and PEPPER; stir to combine.
Turn heat to low; cover; allow the mixture to simmer 10-20 minutes until tomato sauce thickens; stir as needed (and don't be afraid to add a little water if you feel like the moisture content needs a boost).
To poach the eggs
Using a large spoon, create divots in the surface of tomato mixture, evenly spaced; gently crack EGGS into these divots; top with DRIED PARSLEY.
Cover skillet and allow to simmer 8-15 minutes, or until the eggs reach your desired yolk doneness.
Serve warm; garnish with Feta Cheese and a squeeze of fresh lemon juice if desired.
Yield: 4 cupsServing size: 1 cupNutrition facts are provided as a courtesy and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.