Here is a cozy, soul satisfying way to start your day: eggs tenderly poached in a pan of Shakshuka, a flavorful tomato~pepper soup with tantalizing spices. The dish is said to have originated in North Africa, but it is popular all along the Mediterranean.

It doesn’t take long to brew up the sauce, but for a few more minutes of shut eye in the morning, I like to make it a day or two before, this also allows all of the flavors to harmonize deliciously. There are as many versions of this recipe as there are soup pans around on the Med. My version is adapted from the New York Time’s Shakshuka With Feta recipe by Melissa Clark.

Splendid Shakshuka

INGREDIENTS

(Serves 4)

3 tablespoons extra-virgin olive oil {plus more for finishing}

1 large onion, medium chopped

1 large red bell pepper, seeded and coarsely chopped

4 garlic cloves, thinly sliced

1 teaspoon ground cumin

1 teaspoon smoky paprika

1/2 teaspoon ground cayenne

1/4 teaspoon chili pepper flakes

1 tablespoon Harissa

1 28-ounce can of chopped tomatoes with the juices

1/2 cup broth {chicken or vegetable} or more as need to achieve desired thickness

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 cup crumbled feta

1/4 cup chopped cilantro

4 large eggs

PREPARATION

Heat oil in a large skillet over medium heat. Add onion and pepper and stir until soft, about 15 minutes, stirring occasionally. Add 1/2 of the garlic and cook for 1-2 minutes. Stir in cumin, paprika, cayenne and Harissa and mix until the vegetables are coated. Pour in tomatoes, the stock and season with the salt, pepper, chili flakes and the rest of the garlic. Turn the heat down to a medium low and allow it to simmer until it has thickened, about 10 minutes.

At this stage, you could allow the soup to cool and pack it in an air tight container and store it in the refrigerator for up to 3 days to be served later.

When ready to serve, bring the sauce up to a low simmer, when it is gently bubbling crack the eggs into the brew and cover it with a lid. When the egg reach desired doneness {about 8 minutes} the dish is ready to be served.

Gently push the eggs to the side and use a large spoon or ladle to scoop out some of the soup to put on the bottom of 2 large soup bowls, then place the eggs on top. Add the rest of the soup along the side of the eggs and garnish with the feta, cilantro and a drizzle of extra virgin olive oil. Serve with your favorite hot sauce.

Please stay safe and have a great weekend….