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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.

    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.

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