Shakshuka
Eggs poached in a jammy, cumin-warm pepper-tomato sauce.
- eggs6
- crushed tomatoes28 oz
- red bell pepper1
- ground cumin1 tsp
- feta4 oz
- 1
Soften the pepper and onion, then bloom the cumin.
- 2
Add the tomatoes and simmer until jammy.
- 3
Make wells, crack in the eggs, cover, and poach to your liking.
- 4
Crumble over the feta and finish with herbs.
Deep, saucy, forgiving — the flavors marry in the fridge. This is prep's best friend. Reheat gently with a splash of water or stock to loosen it.
Home: Warm gently in a pan with a splash of water or stock to loosen — it's a braise, it's even better today.
On the go: Microwave covered with a splash of water or stock, ~2 min, stir halfway. Forgiving — it's better on day two.
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