Shakshuka is a hearty Middle Eastern and North African breakfast of eggs poached in a tomato and bell pepper sauce. Traditionally, it's served straight from the skillet with pita bread.
This recipe adds rice (how Asian of us!), which soaks up the shakshuka sauce. Cooking it low and slow makes sure that every bit of rice is perfectly cooked and coated in the sauce. It's a crispy bottom away from becoming a vegetarian paella. Add color and flavor with crumbled feta, chili flakes, and fresh greens like spinach or cilantro.
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