Jan 10, 2016 You start with a saute of onion, garlic, red pepper and jalapeno, then add tomatoes and spices and simmer until thickened and richly flavourful. You dig little wells with a spoon and crack the eggs right in. My version is showered with creamy feta and broiled, sprinkled with za’atar, and drizzled with olive oil. The eggs bake to your ideal doneness, and then you pile it onto fluffy pita or warm whole grain baguette. If you’re having people over and feel like being fancy, you can divide the tomato mixture into ramekins and arrange them on a baking sheet for polished individual portions (baking time stays about the same, just keep an eye). And if you are decidedly not a spicy breakfast person, shakshuka is also an easy, one-pan, #putaneggonit dinner.
