Spiced Egg and Olive Shakshuka

This vibrant African-inspired dish features poached eggs nestled in a rich, spiced tomato and olive sauce. Perfect for a hearty breakfast or light dinner, it combines the savory flavors of olives with the freshness of tomatoes, creating a delightful and satisfying meal.

Steps

1. Heat olive oil in a small skillet over medium heat. Add chopped onion and sauté until translucent, about 3 minutes. 2. Add minced garlic, ground cumin, and smoked paprika; cook for another minute until fragrant. 3. Stir in the diced tomatoes and olives, season with salt and pepper, and let the mixture simmer for about 5 minutes until it thickens slightly. 4. Create two small wells in the sauce and crack an egg into each well. Cover the skillet and cook for about 5-7 minutes, until the egg whites are set but the yolks are still runny. 5. Remove from heat, garnish with fresh cilantro or parsley, and serve hot with crusty bread or pita.

2 large eggs 1/2 cup diced tomatoes (canned or fresh) 2 tablespoons green olives, sliced 1/2 small onion, finely chopped 1 garlic clove, minced 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika Salt and pepper to taste 1 tablespoon olive oil Fresh cilantro or parsley for garnish (optional)