Weekday Shashuka

One of my favorites to order for brunch, shashuka is also a cinch to make at home. I’m telling you - in just a few minutes you can have spiced, tomato-y eggs on your breakfast table. And while you may think it would take a lot of effort to make the on oh, say, a Tuesday morning, with my simple meal prep plan you can have breakfast on the table - complete with runny-yolked eggs and a slice of toast - in 10 minutes.

Weekday Shashuka (makes 5 breakfasts)

• 1 large onion, sliced

• 2 large red bell peppers, sliced

• 1 T olive oil

• 2 T cumin

• 2 T smoked paprika

• 2 cloves garlic, minced

• 2-28 oz cans of whole peeled tomatoes (hand crushed) or diced tomatoes

• 10 eggs (2 per day)

• Toast to serve

Sauté onion and peppers with the olive oil in a large Dutch oven over medium high heat until they’re soft and jammy, about 20 mins

Add cumin, paprika, garlic and tomatoes. Bring to a boil, reduce to a simmer, and let cook until the sauce thickens, about 15-20 minutes. Season with salt and pepper to taste. Store for weekday use.

Each day to make breakfast:

Scoop 2 big ladles of the sauce into a small nonstick pan and bring to a simmer over medium heat. Once hot, reduce heat to low and using a spoon carve out 2 holes in the sauce. Gently crack an egg into each of them, cover the pan, and let cook 6-7 mins, until the egg whites are cooked but the yolk is still soft. Serve with buttered toast.