Vegetarian Shakshuka with Glorys®

Heat ¼ cup oil in a medium skillet over medium-high. When it just starts to shimmer, add garlic and onion and season generously with kosher salt and black pepper. Cook, stirring constantly, until garlic is just turning golden around the edges, about 2 minutes. Stir in red pepper flakes, then add tomatoes and cook, tossing occasionally, until tomatoes look plump and some of the skins start to split, about 2 minutes.

Reduce heat to medium. Cover pan and cook, stirring tomatoes every couple of minutes and lightly smashing them with a wooden spoon until mixture is saucy and tomatoes are slightly deflated but still holding some shape, 5–7 minutes.

Reduce heat to medium-low (sauce should be bubbling gently). Carefully crack eggs into a large measuring glass, then slip one at a time into tomato mixture, spacing them evenly apart around the perimeter of the pan. Season eggs with salt and pepper, cover pan, and cook until whites are set but yolks are still runny, 4–6 minutes.

While eggs are cooking, toast bread until crisp. Drizzle with olive oil, then firmly rub outside of lemon onto toasts to release aromatic oils from peel. Sprinkle toasts with sea salt.

To serve, scoop an egg out of the pan, scooping it up from underneath to keep the yolk intact, and transfer to a small shallow bowl. Spoon extra sauce around the egg and sprinkle it with sea salt. Repeat with remaining eggs. Finish with chopped herbs and serve with toast.