A Foolproof Shakshuka for Slow Mornings
Shakshuka is the rare brunch dish that scales from one cook to a crowd without losing its soul. A base of softened onion and pepper, bloomed cumin and paprika, and a can of good tomatoes does most of the work before an egg ever enters the pan.
The trick is patience with the sauce. Let it reduce until a spoon leaves a trail, because a watery base makes for sad, undercooked whites. Make wells with the back of a spoon, crack the eggs in gently, and cover the pan so the tops set while the yolks stay loose.
Finish with crumbled feta, a shower of herbs, and bread for scooping. It is forgiving enough for a sleepy Sunday and impressive enough for guests, which is exactly why it has earned a permanent place in the rotation.