Shakshuka

Suzy Karadsheh recalls eating shakshuka at Felfela in Cairo while growing up in Egypt. Her recipe brings eggs together with a chunky tomato and green bell pepper sauce for breakfast, lunch or dinner.

Yellow onion, green bell peppers and garlic soften in extra virgin olive oil. Ground coriander, sweet paprika and ground cumin season the vegetables, with optional red pepper flakes for heat.

The selected recipe adds chopped fresh tomatoes and tomato sauce, then simmers the mixture under a lid. Further uncovered cooking reduces and thickens the sauce.

Eggs are cracked into wells made in the tomato mixture. The skillet is covered again so the eggs poach in the sauce until their whites set; the author allows the yolks to be cooked to preference.

Fresh parsley and mint are offered as optional finishing herbs, and additional pepper may be added to taste. Karadsheh suggests bread for dipping into the sauce and also discusses separate meat variations.