Shakshuka, Baked Eggs in a Spicy Tomato Sauce.

This is absolutely my favorite lunch.  It's an Israeli dish made by poaching eggs in a tomato sauce with a hint (or blast if you prefer) of heat from a chili, topped off with some crumbled cheese. You can bend the rules a bit here if you want to, I happened to have some blue cheese crumbles in the fridge and used those but usually feta is a great option.  I love it smothered with fresh herbs but sadly I didn't have any and it was still delicious with a healthy sprinkle of dried thyme. Traditionally it's cooked in an earthenware dish but a frying pan will work fine too. Warm pita bread to sop up the juices is a great idea.

Shakshuka.

A tablespoon or two of olive oil

1 onion, peeled and finely chopped

1 small green chili, finely chopped

1 teaspoon of cumin
1 clove of garlic, chopped

1, 28 oz can of crushed tomatoes

4-6 eggs

3/4 - 1 cup of crumbled cheese, feta would be perfect

Fresh parsley or dried herbs such as thyme

Salt and pepper.

In a cast iron pan (or regular frying pan) heat the oil.

Add the onion and saute on a low heat until the they are nicely browned.  Add the chili, a sprinkle of salt, pepper and cumin. Saute for a further minute or two.

Add the tomato sauce and stir until everything is combined.  Make a little 5-6 little wells in the sauce and crack the eggs into each one.  Sprinkle with cheese and herbs.  Place a lid on the pan and poach the eggs until they have set.  I like mine pretty runny so I only poached them for about 3 minutes, if you like them harder give them about 5-6. Remember they will keep cooking for a little while after they're removed from the heat.

While they're cooking heat up the pita bread.

Spoon the eggs out onto a plate adding more fresh herbs if you like.  Pass the pita to soak up the sauce.