Serves: 4

Why this spice: Collected Foods Ras El Hanout layers into the tomato sauce so this shakshuka tastes Moroccan, not just tomato-egg brunch.

Ingredients

• 2 tbsp olive oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 1.5 tbsp Collected Foods Ras El Hanout
• 1 can (28 oz) crushed tomatoes
• 1 tsp kosher salt
• 1 tsp sugar (optional, to balance)
• 4–6 eggs
• Feta and cilantro, optional
• Crusty bread, for serving

Directions

1. In a wide skillet, soften onion and pepper in oil 8 minutes. Add garlic and Ras El Hanout; cook 1 minute.
2. Pour in tomatoes, salt, and sugar. Simmer 10–12 minutes until thickened.
3. Make wells and crack in eggs. Cover and cook 5–7 minutes until whites set and yolks are still soft.
4. Top with feta and cilantro if using. Serve straight from the skillet with bread.

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