Weeknight shakshuka from pantry tomatoes

Shakshuka is what you make when there are eggs in the fridge and a can of tomatoes in the cupboard. The sauce does the seasoning; the eggs just need a lid.

Ingredients

• 6 eggs
• 1 can crushed tomatoes
• 1 bell pepper
• 1 onion
• 3 cloves garlic
• 1 tsp cumin
• 1 tsp paprika
• 2 tbsp olive oil
• Salt

Bread, pita, or leftover rice on the side is optional. Feta is nice if you have it; skip it if you do not.

Method

1. Warm the olive oil in a wide skillet over medium heat. Slice the onion and bell pepper and cook until soft, about 8 minutes.
2. Stir in the garlic, cumin, and paprika until fragrant.
3. Pour in the crushed tomatoes and salt. Simmer until the sauce thickens and no longer tastes raw, about 8 minutes.
4. Make six wells in the sauce and crack in the eggs. Cover and cook until the whites are set and the yolks are still soft, 6 to 8 minutes.
5. Eat from the pan with bread, rice, or whatever starch you already have.

Why it works in PantryZero

Eggs, crushed tomatoes, onion, and garlic are the usual fridge-and-pantry overlap. If those are already logged, this should score as Make Now. Bell pepper is the typical grocery-list gap.