This morning, I decided to go Mediterranean for breakfast. I’ve never had Shakshuka before, but it always looked and sounded amazing, and it’s fun as hell to say.

Shakshuka! Like, you have to say it with that exclamation point at the end.

It’s super easy to make and definitely a healthier alternative to bacon and eggs. A fantastic vegetarian, gluten free, and (possibly?) paleo friendly option, but you can easily throw in meat or eat this with bread if you’d like. Measurements are for 2 servings, double up if you’re cooking more!

You will need:

• 1/2 tablespoon olive oil
• 1 14 oz. can of diced tomatoes
• 1 tablespoon tomato paste
• half of an onion, diced
• half of a red bell pepper, diced
• 1/2 tablespoon harissa
• 1/4 teaspoon cumin
• 1/4 teaspoon paprika
• 2 eggs
• salt and pepper to taste

Heat up your olive oil in a medium sized skillet. If you don’t have a cast iron skillet you can just use a pan, but cast iron is ideal here.

Keeping the heat on medium-high, throw in your onions, bell pepper, cumin, and paprika. Let it cook down and become fragrant, stirring frequently.

After a few minutes, add the diced tomatoes, tomato paste, harissa, salt, and pepper. Again, stir the mixture together for a few minutes.

Carefully crack your eggs into the pan…

Cover with a lid (glass is best, so you can keep an eye on it) and turn the heat down to medium-low. I like my eggs runny, so I only let the eggs cook this way for about 3 minutes. The time may be longer depending on the pan you use and how you want your eggs done, so after a few minutes, remove the lid and check how wiggly your eggs look.

And that’s it! You’re ready to dig in.

Some yolk porn.