I love a dish that uses pantry ingredients, and Shakshuka is a great breakfast dish that does so. It serves 4-6 people, and with hot naan and hot tea, this was so good!  You can bake this in the oven, or just keep it covered on low heat on the stove once you’ve added the eggs.

Ingredients

3 Tbsp. olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and diced
3 garlic cloves, thinly sliced or 1 tsp garlic powder
1 tsp ground cumin
1 tsp sweet or smoked paprika
⅛ tsp ground cayenne, or to taste
1 large can diced tomatoes, with juices
1 smaller can Ro-tel tomatoes
1/2 tsp sugar
1 tsp butter or bacon drippings
1 tsp kosher salt, to taste
¼ tsp black pepper, to taste
5 ounces feta, crumbled (about 1 1/4 cups) Fresh Mozzarella, cubed is good, too.
4-6 large eggs

Chopped cilantro, for serving  (use more than shown in the photo – I was almost out!)
Hot sauce, for serving

Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes, stirring from time to time.

Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.

Heat oven to 375 degrees, if baking.

Pour in tomatoes and season with 1 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed.

Stir in crumbled feta. Using a larger spoon, create one little “crater” for each egg, and gently crack the eggs into them. Season eggs with a little more salt and pepper.

If baking: transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Check the whites to be sure they are cooked. (Unless you like uncooked egg whites, but ugh – not me!) IF you really like your yolks cooked, let it cook a little longer.

If cooking on stove, cover and reduce heat to very low.  Watch for whites to fully cook.

Sprinkle with cilantro and serve with hot sauce and warm naan, pita bread or whole wheat tortillas.