Shakshuka

Dice the onion and mince the garlic. Prepare your chosen vegetable(s) by dicing or chopping into bite-sized pieces. If using protein like bacon or sausage, cook and crumble it; drain and set aside.

Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until softened and fragrant.

Stir in the minced garlic and paprika, cooking for about 1 minute until fragrant.

Pour in the canned tomatoes (with juice) and bring to a gentle simmer. Season with salt and black pepper to taste.

Add your chosen vegetables and any cooked protein. Simmer for 8–10 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly.

Using the back of a spoon, gently create 4 small wells in the simmering sauce, spacing them evenly around the pan.

Crack one egg into each well. Cover the skillet and reduce heat to medium-low. Cook for 5–7 minutes until the egg whites are set but the yolks remain runny (adjust timing to your preference).

Remove from heat. Garnish with fresh herbs and crumbled cheese if desired. Serve immediately in the skillet or transfer to individual bowls with warm bread alongside for dipping.