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Shakshuka :
Shakshuka :
Just wait 'til you break this one out at the breakfast table: sweet tomatoes, runny yolks, and plenty of toasted bread for dipping.
INGREDIENTS
INGREDIENTS
2 tbsp. olive oil
1 yellow onion, finely chopped
1 clove garlic, finely chopped
1 tsp. ground cumin
Kosher salt and pepper
1 lb. tomatoes, halved if large
8 large eggs
1/4 c. baby spinach, finely chopped
Toasted baguette, for serving
METHOD :
METHOD :
Heat oven to 400°F. Heat oil in large oven-safe skillet on medium. Add onion and sauté until golden brown and tender, 8 minutes. Stir in garlic, cumin and ½ teaspoon each salt and pepper and cook 1 minute. Stir in tomatoes, transfer to oven and roast 10 minutes.
Remove pan from oven, stir, then make 8 small wells in vegetable mixture and carefully crack 1 egg into each. Bake eggs to desired doneness, 7 to 8 minutes for slightly runny yolks. Sprinkle with spinach and, if desired, serve with toast.
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