Shakshouka on the Go

This dish was inspired by a classic favorite Middle Eastern dish that we used to have all the time when we lived in Israel. This recipe is so simple and delicious, it’s a perfect quick meal for any time of day.

SERVES 6

• 2 Tbsp olive oil
• 1 onion, finely diced
• 6 cloves garlic, minced, or 6 cubes frozen garlic
• 2 bell peppers, finely diced
• 1 large tomato, finely diced
• 3 Tbsp tomato paste
• 1 tsp salt
• 1 tsp sugar
• freshly ground black pepper, to taste (be generous)
• 6 eggs
• 1 cup feta cheese, crumbled (optional)
• freshly chopped parsley or chives, for garnish

Preheat oven to 450°F (230°C).

Heat olive oil in a large frying pan and add the onion and garlic. Sauté over medium heat until softened. Add the peppers and tomatoes and cook, stirring constantly, until the vegetables have softened and blended together. Add the tomato paste and the seasonings. Stir for 1–2 more minutes until fully blended.

Divide mixture evenly among 6 ramekins or disposable muffin tins. Crack one egg into each ramekin. Top with some feta cheese, if desired, and cover well. Bake for 7 minutes.

Alternatively, spoon the vegetable mixture into an 8-inch (20-cm) baking pan. Make 6 holes in the mixture and pour an egg into each hole. Cover and bake for 7 minutes. Let sit on the counter to cool for a few minutes before serving.

(Originally featured in Family Table, Issue 694)