This is a delicious and hearty recipe that makes a great winter warmer. You can easily expand the recipe to make it for two people or a large group. You can also substitute pita for other breads (crunchier or more hearty breads often go well, as they hold up well when dipped). Also feel free to adjust the spice level as you wish – I personally love spicy, so I always add extra chili pepper flakes for an added kick.

Ingredients
– 1 small onion, or half of a medium onion, diced
– A handful of sliced mushrooms
– 1/3 cup of diced red bell peppers
– A few slices of a jalapeño pepper
– 1/4 teaspoon of cumin
– 1/8 teaspoon of paprika
– 1/8 teaspoon of turmeric
– 1/8 teaspoon ground pepper
– A dash of red chili pepper flakes
– A dash of cayenne pepper
– 1 cup of canned crushed tomatoes, or freshly crushed plum tomatoes
– A couple of tablespoons of water or broth
– Egg(s), depending on how many you are serving
– A couple of spoonfuls of crumbled feta
– 1 tablespoon chopped parsley
– Pita, or bread of your choice
– One bunch of leafy green of your choice (I like using kale, spinach, or arugula).
– A handful of cherry tomatoes, sliced in half
– Balsamic glaze (optional)
– Olive oil, salt, pepper

Directions
1. Prep your shakshuka ingredients by dicing your onion and peppers, and slicing your mushrooms.
2. In a medium-sized pan, heat about a tablespoon of olive oil over medium-high heat. Add onions and mushrooms and cook down until soft. Add peppers and continue to cook for a few more minutes.
3. Add your seasonings (cumin, paprika, turmeric, ground pepper, chili pepper flakes, and cayenne pepper) to the pan, and mix well. Add salt to taste.
4. Once your ingredients are well-combined in your pan, add crushed tomatoes and water or broth. Let simmer for about 15 minutes over medium heat.
5. Once shakshuka base is well-cooked down and thick, taste one more time to see if more salt or pepper is needed.
6. When ready, use a large spoon to make small divots in your base. Add your eggs to the shakshuka by carefully cracking one at a time into a small bowl, and dropping each egg from the small bowl into the sauce.
7. Let your eggs cook, covered, until your desired egg-cooked consistency (I.e. if you prefer more runny egg yolks, cook for a shorter amount time, or if you prefer harder boiled egg yolks, cook for longer).
8. Top with crumbled feta and parsley. Set aside.
9. In a small bowl, mix your greens, cherry tomatoes, olive oil, salt, pepper, and (optional) balsamic glaze.
10. Enjoy your shakshuka with pita and salad!