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Cooking tip from the Globe food editor Sheryl Julian

Shakshuka made with eggs poached in tomato sauce.

Photo by Dina Rudick/Globe Staff; Food Styling by Valerie Ryan and Sheryl Julian

Shakshuka made with eggs poached in tomato sauce.

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For breakfast, lunch, or dinner: Simmer a spicy tomato sauce in a deep skillet, drop in four eggs, cover, and simmer 6 minutes. This is shakshuka, a Middle Eastern and North African specialty.

Sheryl Julian can be reached at julian@globe.com.
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