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Name: Shakshuka
Yield: 4
Ingredients: 3 Tbsp. canola oil; 2 medium yellow onions, chopped; 1 large green bell pepper, cored, seeded, and chopped; 1 large jalapeño chile, cored, seeded, and chopped; 7 garlic cloves, finely chopped; ¼ cup tomato paste; 1 28-ounce can whole peeled tomatoes, crushed by hand; 1 bay leaf; 2½ Tbsp. sugar; 1½ Tbsp. kosher salt; 1 Tbsp. sweet Hungarian paprika; 1 Tbsp. ground cumin; 1½ tsp. freshly ground black pepper; 1 tsp. ground caraway; ½ bunch Swiss chard, stemmed and chopped, or spinach; 8 to 12 large eggs

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Shakshuka

Poach perfect eggs in saucy, tomatoey shakshuka with this recipe from chef and cookbook author Einat Admony. It’s the ultimate all-purpose meal.

Servings: 4

Ingredients

3 Tbsp. canola oil
2 medium yellow onions, chopped
1 large green bell pepper, cored, seeded, and chopped
1 large jalapeño chile, cored, seeded, and chopped
7 garlic cloves, finely chopped
¼ cup tomato paste
1 28-ounce can whole peeled tomatoes, crushed by hand
1 bay leaf
2½ Tbsp. sugar
1½ Tbsp. kosher salt
1 Tbsp. sweet Hungarian paprika
1 Tbsp. ground cumin
1½ tsp. freshly ground black pepper
1 tsp. ground caraway
½ bunch Swiss chard, stemmed and chopped, or spinach
8 to 12 large eggs

Instructions

Heat the oil in a large skillet. Add the onions and sauté over medium heat until translucent, 5 to 10 minutes. Add the bell peppers and jalapeño and cook just until softened, 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes. Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for 20 minutes. Layer the Swiss chard leaves on top. Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent. Editor’s note: Head this way for more of our best recipes for eggs →

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