Shakshuka is one of those meals that makes you feel like you put in way more effort than you actually did. It’s rustic, vibrant, and comes together in one pan, which means less cleanup and more eating. Plus, there’s something ridiculously satisfying about cracking eggs right into a bubbling tomato sauce and watching them gently poach. It’s said to have started in Tunisia and spread through North Africa and the Middle East, which makes sense, everyone who tries it seems to adopt it. What I love most is that it isn’t only a breakfast meal. I’ve had it for brunch, lazy dinners, and even “I forgot to grocery shop” nights, and it always hits the spot. Ingredients 2 tbsp olive oil 1 small onion, diced 1 red bell pepper, diced 2–3 garlic cloves, minced 1 tsp ground cumin 1 tsp smoked paprika ¼ tsp chili flakes (optional, for heat) 1 can (14 oz / 400 g) crushed or diced tomatoes Salt and pepper to taste 4–5 eggs Fresh parsley or cilantro, chopped (for garnish) Optional: crumbled feta, olives, ...