Shakshuka is one of the best meals in a Mediterranean diet. It is a simple, fresh and healthy, one-skillet dish. This easy Shakshuka is made with eggs that are gently poached in a simmering mixture of tomatoes, bell peppers, onions, and garlic. A few warm spices and some fresh herbs complete this satisfying dish! Serve it for breakfast, lunch, or dinner (brinner)!

Traditional shakshuka originally came from North Africa. Tunisia is said to be its place of birth–but it is quite popular in the Middle East and you’ll find variations of it in Palestine, Israel, Egypt and many other places.

INSTRUCTIONS

1. Heat 3 tbsp. olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
2. Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
3. Using a wooden spoon, make 6 indentations, or “wells,” in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
4. Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
5. Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah bread, or your choice of crusty bread.