Shakshuka is a traditional Tunisian breakfast, but we usually enjoy this simple dish of eggs poached in a spicy tomato sauce as a late supper.

It's a quick, flavourful, and satisfying meal, especially after a long day.  Also, it is perfectly acceptable to eat shakshuka straight out of the pan, using wedges of pita bread as your spoon. Of course, if you prefer a knife and fork, spoon the eggs with their sauce over lightly toasted bread.  This recipe is especially tasty served on toasted Bloody Mary Bread.  

• 3 tablespoons olive oil
• 1 small yellow onion, chopped
• 1 teaspoon freshly ground cumin
• 1/4 teaspoon hot Hungarian paprika
• 2 jalapeños, finely chopped
• 1/2 red pepper, finely chopped
• 3 cloves garlic, finely minced
• zest of half an orange
• 1 1/2 cups tomato sauce
• 4 large eggs
• 1/2 cup feta cheese, crumbled
• A few sprigs fresh oregano

Heat the olive oil in a large cast iron skillet over medium heat. Add onions, cumin, and paprika and and sautee, stirring occasionally for 3-4 minutes. Add jalapenos, pepper, and garlic and cook, stirring frequently, for another 3-4minutes.  Just until onions are lightly browned. 

Add the tomato sauce and the orange zest, stir to incorporate.  If you have homemade tomato on hand, all the better, but I usually end up grabbing a can from the pantry for the sake of convenience.

Simmer the mixture, stirring occasionally, for about 10-12 minutes.  It will thicken slightly. 

Crack the eggs and drop them onto the simmering sauce.  Cover the skillet and cook until yolks are set.  For runny yolks, it will take about 5 minutes.  If you like your yolks medium hard, cook for another 2 minutes or so.  Finally, crumble the feta over the eggs and scatter with some fresh oregano. 

Enjoy!