Spice up your evening meal with shakshuka. It’s breakfast for dinner with a cultural twist.

By JULIE BRINKLEY

One of my favorite dinners while growing up was breakfast.

It usually consisted of eggs, sausage and gravy, but this is a healthier version of my old favorite meal.

Click here to watch how I make it.

I fell in love with shakshuka the first time I had it while visiting Boston. I bet you love it too!

WHAT YOU NEED

1 tbsp olive oil

1 lb. mild Italian sausage or cubed ham

1 medium onion, diced

1 yellow bell pepper

2-3 cloves of garlic

1 28-oz can crushed tomatoes

1 tbsp tomato paste

1 tsp chili powder

½ tsp cumin

½ tsp paprika

½ salt

Crushed red pepper flakes

5 large eggs

Fresh mint and parsley

Black pepper to taste

Feta cheese to top

Optional: additional veggies such as sweet potato or zucchini

HOW TO MAKE IT

Heat olive oil in skillet; add garlic, onion and optional veggies.

Brown ausage or protein of choice and saute until onion and bell pepper are tender.

Stir in tomato paste, fresh tomato, herbs and seasonings; cook for a few more minutes, then add crushed tomatoes.

Cover and let simmer for 10 minutes.

Slice bread and brush with olive oil. Broil in oven under until toasted.

I prefer to prepare an egg over easy. However, the traditional directions call for eggs to be added to tomato sauce and then returned to the oven for 5-10 minutes until egg white is cooked.

Garnish with feta crumbles and addition mint and parsley.

Serve with crusty sour dough or for a lower carb option.

Spoon mixture onto a bed of spinach for a savory salad entree.