This is my favourite ever breakfast, reserved for special occasions i.e. when I have the time to actually make breakfast. If you haven't heard of it, shakshuka is just a really cool name for eggs poached in a tomato sauce. I serve it with a heap of feta in our house with a side of toasted baguette and bacon. 

I like to use this recipe as a guide but always swap out ingredients for what I have on hand. It’s a good way to use up eggs quickly and best of all, there’s only one pan to wash up at the end!

recipe from Tori Avey

1 tbsp olive oil
1/2 medium onion, diced
2 cloves garlic, minced
2 cans diced tomatoes
2 tbsp tomato paste
1 tsp chili powder (mild)
1 tsp cumin
1 tsp paprika
Pinch of cayenne pepper (or more to taste)
Pinch of sugar (optional, to taste)
Salt and pepper to taste
5-6 eggs
1/2 tbsp fresh chopped parsley (optional, for garnish)

  1. Heat a large skillet on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
  2. Add tomatoes and tomato paste to pan, stir till blended.
  3. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste.
  4. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce.
  5. Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
  6. For runnier eggs, let the sauce reduce for a few minutes before cracking the eggs on top, cover the pan and cook the eggs to taste.
  7. Garnish with the chopped parsley (or feta in my case!).