Shakshuka (Eggs Poached in Spiced Tomato Sauce)

Instructions

1. Warm the olive oil in a wide skillet over medium heat; cook the onion and bell pepper with a pinch of salt until soft and lightly browned, 10-12 minutes.
2. Add the garlic and spices; stir until fragrant, about 1 minute.
3. Pour in the tomatoes, add the sugar if using, and simmer until thickened enough to hold a spoon-trail, 8-10 minutes; season with salt and pepper.
4. Make small wells in the sauce with the back of a spoon and crack an egg into each; season the eggs lightly.
5. Cover and cook 5-7 minutes, until the whites are set but the yolks still run (or to your liking).
6. Scatter with feta and herbs; serve straight from the pan with bread.

Notes & Substitutions

• Dairy-free: skip the feta — a drizzle of tahini adds creaminess instead.
• Add greens: stir in a few handfuls of spinach with the tomatoes.
• Heartier version: crumble in spicy merguez or chickpeas (keeps it vegetarian) with the tomatoes.
• Canned whole tomatoes, hand-crushed, are a fine swap for crushed.

Storage & Make-Ahead

• The sauce keeps 4 days refrigerated and freezes well (up to 3 months) — reheat, then poach fresh eggs in it.
• Cooked shakshuka with eggs is best eaten the same day; yolks firm up on reheating.