Shashuka with Berbere Nights spice mix

Shashuka - it's not just for breakfast any more! If you just said, "God bless you" because you've never heard of eating hearty and satisfying shashuka for breakfast, you're not alone. Many cultures have their own version, but this one stems from the Middle East. The basic concept is eggs poached in a spiced tomato sauce and served with bread or naan. It will definitely get you going and hold you over (I've heard it's also a great cure for hangovers...but I wouldn't know).  Anyway - it's delicious. 
For my version, I subbed out the traditional spices with our new Berbere Nights spice mix

because it's very similar but adds more punch and depth. You could definitely try it with Moroccan Tagine, Creole, or Texas Chili if that's what you've got on-hand. Each of those would distinctly change it, but they would still be tasty. You can also add chunks of veggies like eggplant, peppers, squash, carrots, cauliflower, potatoes...or just throw in a can of cannellini beans. Try sprinkling feta, parmesan, or goat cheese over the top and garnish with fresh chopped herbs or slices of avocado. People will think you're so fancy! 
While shashuka is classically served for breakfast or brunch, this is a great dish to bring to the dinner table with bright side salad. Give it a try! 

What you need:
1/2 C diced onion
1 seeded and diced red bell pepper
2-3 T Berbere Nights spice mix
1 28oz can crushed tomatoes
6 eggs
2 T olive oil
salt to taste
a big pinch of sugar (optional)
a large sauce pan or skillet with a lid

What you do:
Heat the olive oil in a large sauce pan or cast iron skillet over med heat. Saute' the onion and peppers for about 5 minutes. Stir in the spice mix for about another minute. Pour in the crushed tomatoes and bring it all to a simmer. Taste for salt and add more if needed. If it's coming off too acidic, add a big pinch of sugar. 
Now use a spoon to make 6 little wells in the sauce and break an egg into each of the wells. Reduce the heat to keep a simmer, cover the the pan, and cook for 5-8 minutes, depending on how well done you like your eggs. Garnish as desired and serve with bread or naan to sop it all up!