Preparation

Shakshuka earned its reputation as a share-with-friends brunch dish, but its true calling is as a solo dinner when you want something vibrant and nourishing without the fuss of feeding a crowd.

Instructions

1. Heat olive oil in an 8-inch cast iron or oven-safe skillet over medium heat.
2. Add onion and sauté for 3-4 minutes until softened. Add garlic, cumin, paprika, and cayenne; cook for 30 seconds until fragrant.
3. Pour in crushed tomatoes and harissa, stirring to combine. Season with salt.
4. Let the sauce simmer for 8-10 minutes, stirring occasionally, until it thickens slightly.
5. Make two wells in the sauce and crack an egg into each. Season eggs with a pinch of salt.
6. Cover the skillet (use foil if you don't have a lid) and cook for 5-7 minutes until the whites are set but yolks are still runny.
7. Remove from heat, scatter feta and fresh herbs over the top.
8. Serve directly from the skillet with bread for scooping.

Solo Mood Setter: This dish tastes even better when you eat it in your pajamas at 7 PM on a Wednesday, perhaps with a podcast playing and zero obligation to make conversation.