This speedy egg-and-tomato sauce dish is a weeknight dinner winner.
Victor Protasio
Shakshuka is a North African andMiddle Eastern dishthats now become a popular brunch item.
But youre missing out if youre only having it for breakfast or brunch.
Photo:Victor Protasio
This easy and quick-cooking dish makes a stellar weeknight dinner too.
A thick and subtly spicy tomato and red pepper sauce coddle eggs as they cook to just-set perfection.
Ingredients
1Tbsp.sun-dried tomato oil, plus1/4cupchopped sun-dried tomatoes
1yellow onion, chopped
116-oz.
Add onion; cook until softened, about 5 minutes.
Add sun-dried tomatoes, roasted peppers, garlic, crushed red pepper, paprika, cumin, and salt.
Cook, stirring, until fragrant, about 1 minute.
Stir in crushed tomatoes and honey; bring to a simmer.
Cover and reduce heat to low; simmer, stirring occasionally, for 8 to 10 minutes.
Season with more crushed red pepper, if desired.
Make 8 wells in sauce with a large spoon.
Crack 1 egg into each well.
Sprinkle with salt and black pepper.
Cover and simmer over low until whites are just set, 5 to 7 minutes.
Top with avocado and cilantro.
Serve with crusty bread.
2,000 calories a day is used for general nutrition advice.
