Delaney and Shelby

Shakshuka

Add olive oil to a deep pan on medium heat. Once hot, add in onion and red pepper and sauté with a pinch of salt and pepper.

Once onions are translucent, add in garlic, spices, 1/2 tsp salt, 1/8 tsp pepper, and sugar. Cook for 1-2 minutes or until spices are fragrant.

Stir in tomatoes and water, turn heat to medium-low, and cover. Cook for 5-10 minutes or until the tomatoes break down and become liquidy. Mash with the back of a spoon or a potato masher. Cover and let this cook down until it thickens slightly.

Taste and adjust salt and pepper as needed.

Using a spoon, create small wells in the tomato sauce. Crack eggs into the wells one by one. Cover and cook for 5-8 minutes or until eggs are cooked to your liking.

Remove from heat and dollop with greek yogurt. Garnish with parsley and lemon zest. Serve with toasted bread and enjoy!