Shakshuka with Crusty Bread

Ingredients

• 2 tbsp olive oil
• ½ medium, diced yellow onion
• 1 can (14 oz) canned crushed tomatoes
• 2 cloves, minced garlic
• 4 large eggs
• 1 small loaf, sliced crusty bread

Instructions

1. 1

   Heat olive oil in a 10-inch skillet over medium. Add diced onion and cook, stirring occasionally, until softened, about 4 minutes.

2. 2

   Add minced garlic and cook 30 seconds until fragrant. Stir in crushed tomatoes with salt and pepper to taste.

3. 3

   Simmer sauce uncovered for 5 minutes, stirring occasionally, until slightly thickened and flavors meld.

4. 4

   Create 4 shallow wells in the sauce with the back of a spoon. Crack an egg into each well.

5. 5

   Cover skillet and cook over medium-low until egg whites set but yolks still jiggle, 5–7 minutes.

6. 6

   Serve hot from the skillet with crusty bread on the side for dipping.

Tools you’ll need

• 10-inch skillet with lid
• cutting board
• knife
• wooden spoon

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