Our Favorite Shakshuka

Ingredients

• 1 tablespoon olive oil
• 1 onion (diced)
• 2 cloves garlic (minced)
• 2 small red bell peppers (diced)
• 1 teaspoon paprika
• 1 teaspoon cumin
• ½ teaspoon ground coriander
• ⅛ teaspoon cayenne pepper (or to taste)
• salt and black pepper (to taste)
• 28 ounces canned whole tomatoes (with juices, 1 can)
• 6 eggs
• 1 tablespoon chopped fresh cilantro (for serving)

Steps

1. 1

   Crush tomatoes with your hands until they're broken up, set aside.

2. 2

   In a 10" skillet, cook onion and garlic in oil until tender. Add bell pepper and cook an additional 6-7 minutes or until very soft.

3. 3

   Add seasonings and cook until fragrant, about 1 minute. Add tomatoes and simmer until thickened, about 10 minutes.

4. 4

   Use the back of a spoon to gently create wells for the eggs. Crack an egg into each well.

5. 5

   Turn the skillet down to simmer, cover and gently simmer 4-6 minutes or just until eggs are set.

6. 6

   Garnish with fresh cilantro and serve with toast.