Preparation

Shakshuka has traveled far from its origins, adapting to kitchens around the world. Here, we introduce the complex, slightly sweet heat of Ethiopian berbere to create a breakfast that's both familiar and thrillingly new.

Building the Sauce

1. Heat olive oil in a large, deep skillet over medium heat.
2. Add the diced onion and cook until softened and translucent, about 5 minutes.
3. Stir in the garlic and berbere spice, cooking for another minute until fragrant.
4. Add the crushed tomatoes and sliced bell pepper. Season with salt.
5. Let the sauce simmer for 10-12 minutes, stirring occasionally, until it thickens.

Adding the Eggs

1. Make small wells in the sauce with the back of a spoon.
2. Crack an egg into each well.
3. Cover the skillet and cook for 5-7 minutes, until the egg whites are set but yolks remain runny.

Final Touches

Remove from heat and immediately scatter the crumbled feta over the top. Drizzle with honey in a crisscross pattern—the sweetness balances the berbere's heat beautifully. Garnish with fresh cilantro and serve with crusty bread for scooping.