Tunisia

Shakshuka (Eggs Poached in Tomato Sauce)

This baked egg dish is a staple in North Africa - Tunisia, Algeria and Morocco, but is also popular in Israel and throughout the Middle East.  There are many versions, but the basic recipe is onions, peppers and garlic sauteed in oil.  Cumin and smoked paprika are added to the vegetable mixture and cooked for a few minutes.  Next, add a can of tomatoes to the pan.  You can used crushed tomatoes, diced, or whole tomatoes crushed by hand which gives a lot of flexibility depending on what you have in your pantry.  After simmering the mixture for 10 minutes or so, eggs are cracked on top.  Move the pan to a preheated 375 degree oven and cook for about 10 minutes.  This dish cooks well in a cast iron skillet.  Serve over rice.
Note: I always use organic, cage free eggs.