Scrambled? Poached? Fried? Yawn. It’s time you tried shakshuka, an Israeli baked egg dish that’s popular for breakfast but equally delicious for lunch or dinner. Make the OG version with tomato sauce for less than $2 a serving, and then give the spicy green shakshuka with spinach and jalapeño a whirl.
2 tablespoons extra-virgin olive oil
1 onion, minced
1 red bell pepper, minced
3 garlic cloves, minced
2 tablespoons harissa
One 28-ounce can crushed tomatoes
2 teaspoons ground cumin
1 teaspoon ground coriander
Salt and freshly ground black pepper
8 large eggs
¼ cup chopped fresh parsley
¼ cup chopped fresh cilantro
Crusty bread, if desired
1. Preheat the oven to 350°F.
2. In a large, oven-safe skillet, heat the olive oil over medium heat. Add the onion and bell pepper and sauté until tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.
3. Stir in the harissa and cook for 1 minute, stirring constantly. Add the tomatoes, stir again and bring to a simmer. Add the cumin and coriander; season with salt and pepper. Simmer 10 to 15 minutes, until the flavor develops.
4. Make 8 wells in the tomato sauce and carefully crack an egg into each. Transfer the skillet to the oven and bake until the egg whites are fully set, but the yolks are still slightly jiggly, 23 to 27 minutes.
5. Garnish the shakshuka with parsley and cilantro. Serve immediately with bread for dipping.