Boys Who Brunch Shakshuka

You’ll need

• 2–3 tbsp olive oil
• 1 large onion, chopped
• 1 red bell pepper (or any color), chopped
• 3–4 garlic cloves, minced
• 2 tsp sweet paprika
• 1 tsp ground cumin
• 1 tsp ground coriander (optional, but do it)
• Pinch red pepper flakes or a little cayenne (to taste)
• 1 can (28 oz) crushed or diced tomatoes (or whole that you break up)
• Salt and black pepper
• 5–6 eggs
• Optional but delicious: feta or goat cheese (go for fat-free feta from Trader Joe's), and some chopped parsley/cilantro for the top

How to make it

1. Soften the veg. Medium heat, wide pan. Add olive oil, then onion and bell pepper with a pinch of salt. Cook 5–8 minutes until soft and a little golden.
2. Add flavor. Add garlic, paprika, cumin, coriander, and red pepper flakes or cayenne. Stir about 1 minute until it smells amazing (don’t burn the garlic).
3. Sauce time. Tip in the can of tomatoes, plus ½–1 tsp salt and some black pepper. Simmer 10–15 minutes, stirring sometimes, until thick and saucy, not watery. If it tastes too sharp, a tiny pinch of sugar is allowed.
4. Optional cheese layer. Sprinkle feta or goat cheese over the bubbling sauce and let it start to melt in.
5. Eggs go in. Make little wells in the sauce with a spoon and crack an egg into each well. Cover with a lid and cook on low 5–8 minutes, until whites are set and yolks are as runny or set as you like.
6. Finish & serve. Turn off the heat and let it sit 1–2 minutes. Top with chopped herbs (and more cheese if you’re feeling it). Serve straight from the pan with good toasted bread or pita.