Shakshuka

A super easy, delicous way to use canned tomatoes and Bellair eggs!

Get your cast iron medium-hot and saute half a diced onion until it becomes translucent.

Add a few cloves of minced garlic and saute a minute or two more.

Add dashes of cumin, paprika, and chili powder to your liking.

Add one quart of the tomatoes you put away last summer. Whole peeled tomatoes or diced work well. If whole, you can break the tomatoes up with your spatula when you add to the cast iron.

Once the mixture is simmering and a bit of liquid has cooked off, use the back of a large spoon to make little indents and crack one egg into each one. For a large cast iron, you should be able to get about six eggs on top.

Reduce the heat to low, and cook 5-8 more minutes, until the whites of the eggs are set. Cover the pan for this part to make sure your egg whites set.

Serve with any herbs you have torn over the top, and sliced sourdough on the side. Or, over crispy potatoes (my fave).