I love serving shakshuka for breakfast. It's a great way to start the day on a healthy note and it's so easy to make. The combo of tangy veggie-filled tomato sauce and the rich runny yolks is unbeatable.
Technique tip: Once you've cracked the eggs on top, watch carefully, and remove the skillet from the heat while the yolks are still runny.
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1½ teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1 teaspoon crushed red pepper flakes
- 1 15-ounce can tomato sauce
- 1½ cups leftover noodleless zucchini lasagna, chopped into bite-sized bits
- Salt and freshly ground black pepper, to taste
- 6 to 8 large eggs
- 1 bunch fresh cilantro leaves, chopped, for garnish
1. In a large skillet over medium heat, heat the oil and add the garlic, cumin, paprika, coriander and pepper flakes, and stir until fragrant, 1 minute. Add the tomato sauce and cook until it comes to a boil, 2 minutes.
2. Add the chopped leftover zucchini lasagna and season to taste with salt and pepper. Bring to a boil, then reduce the heat and simmer (be patient — the longer the sauce cooks on low heat, the more robust the flavor).
3. Crack the eggs carefully on top, making sure the yolks don't break. Season the top with salt and pepper.
4. Cook, checking every few minutes, until done, about 3-4 minutes. Cover the pan only at the very end to set the whites. Garnish with fresh cilantro and serve.