Shakshuka Base Prep

Finely dice your onion and bell pepper.

Sauté the onion in a bit of oil for about 3 minutes, then add the pepper and cook another 2 minutes.

Add your tomatoes cut into chunks, score them lightly, and braise covered for about 5 minutes.

Slip off the skins, mash the tomatoes with a fork, and fold everything together.

Season with salt and spices — add minced garlic and crushed tomatoes if you want more depth.

Let the base cool completely, then portion it into ice cube trays (the bigger the cells the better) and freeze.

When you're craving shakshuka, pop 2 cubes into a skillet, warm through until simmering, make little wells, and crack your eggs into them.