Get ready to indulge in the most epic Shakshuka extravaganza of your life

Today, we’re diving into the world of this North African dish, and trust me, you won’t want to miss this!. No more boring, bland breakfasts!

Imagine a deliciously aromatic tomato sauce, with tons of flavor from all the spices like paprika, cumin, oregano, and red pepper flakes. The sauce cooks down and really deepens all the flavors. So much so, that it should get very thick, almost like a paste. Then we add in beans for even more flavor. In the last stage of cooking, eggs are poached right in the sauce til that perfect runny stage (or whatever stage you like), so all the eggy bits mix with the sauce as you sop it all up with bread. THEN top with goat cheese and fresh herbs. YUM.

Start by chopping up your onion and smashing and mincing your garlic. Saute the onion in plenty of olive oil. Plenty, I say! It’s a key component of this simple dish. Mix up all the spices in a little bowl. We’ve got paprika, smoked paprika, oregano, cumin, salt..all the good stuff. I love this mixture. It’s so earthy and warm.

Saute the onions and spices for a couple minutes before you add the garlic. Cook the garlic only for about a minute or so before you add the tomatoes and beans. I used crushed tomatoes when I took these photos because it’s what I had on hand, but whole tomatoes are even better. I love the flavor of the Cento brand of tomatoes. They are worth every penny.

Now add in the white beans to the tomato mixture. I love navy beans or Cannellini beans, which are a little bigger. Both types have the perfect neutral flavor that immediately adopts the flavor of the spices, onions and garlic. And they add such great texture to this dish. Now it’s time to simmer, just for a little bit. We want this sauce to cook down and get a little thicker, plus we want to give the flavors time to marry.

But honestly, if you’re in a hurry…You just get right on to cracking those eggs in. I’m not there in your kitchen to judge you. Git er done. Don’t forget to sprinkle with a lil salt and pepper. Cover the pan right away and leave the heat at medium. Let the eggs cook for about 5 minutes, checking on them every now and then until they are as runny or cooked as you like them. Covering the pan makes the eggs cook faster but forms a white film over the yolks. So if you want pretty yellow yolks, leave the lid off and cook a bit longer.

And voila! That’s it! Now dunk your Naan or Homemade French Bread or Roti and die and go to heaven. The best part about shakshuka is that it is perfect for any meal of the day: breakfast, lunch, or dinner! Your sides can vary depending on when you’re serving it. No matter what, you’ll definitely want something bread-like to scoop up all the saucy-sauce!

After it has cooled, transfer any leftovers to a tupperware. Tomato sauces tend to stain plastic tupperware, so if you have any glass containers with lids it’s a great option! (If you don’t, spray your plastic tuppers with nonstick spray before adding the tomatoes! #momhack lol) Make sure your shakshuka has an airtight lid. Stick it in the fridge, and it’ll be good to eat for another 3-4 days!

Think of a deliciously aromatic tomato sauce, with tons of flavor from all the spices like paprika, cumin, oregano, and red pepper flakes. The sauce cooks down and really deepens all the flavors. So much so, that it should get very thick, almost like a paste. Then we add in beans for even more flavor. In the