Shakshuka

If you haven’t heard of shakshuka before, let me introduce you. This one pan recipe of eggs and tomato has so much flavor, yet only a few simple ingredients, most likely already in your pantry.

Traditionally a North African dish, it can be changed up to suit any palate and works both as a dinner recipe or a main dish for breakfast or brunch. So filling, yet light!

Here's what you'll need

• green pepper

• 14 oz can of diced tomatoes

• 2 fresh tomatoes (beefsteak tomatoes will give you those nice, round slices!)

• garlic

• eggs

• parsley

• paprika

• cumin

• olive oil (quality does matter here!)

• salt

Cook the tomato rounds, julienned pepper, garlic and salt in a saucepan with olive oil over medium heat for 8-10 minutes. Once the tomatoes begin to break down, mix in the can of diced tomatoes and add in paprika and cumin. Cook for another 7 minutes uncovered.

Now you are ready to add in the eggs (5 or 6) (make sure to carve out wells to crack the eggs into). Cook covered on medium low until slightly set.

A good quality olive oil drizzled on the finished dish adds mouthwatering flavor. Add chopped parsley and salt and pepper to taste. Serve with a warm baguette and voila!