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Shakshuka [shahk-SHOO-kah] originally comes from North Africa.  A Tunisian dish with eggs poached in a spicy tomato sauce.  In my research of the history of this dish, it turns out that it is also popular in Israel, where they eat it for breakfast. Each country seems to have its own variation.

This is a new favorite.  I have been playing a bit with the traditional recipe and added some new things: feta, spinach and chickpeas (this really gives it some extra heft and protein).
It couldn’t be any easier to make.  A one pot wonder so easy clean up.
Shakshuka
2 tablespoons olive oil
1 large onion (thinly sliced)
1 large red pepper (seeded and thinly sliced)
2 cloves of garlic (minced or thinly sliced)
1 tablespoon of ground cumin
2 teaspoons sweet paprika
Pinch of Cayenne pepper (I use more than a pinch)
1 large can (28 ounce) of chopped tomatoes
Salt and pepper
6-10 eggs
Feta cheese (about a cup, add more if you like, but be careful as it is salty)
Cilantro
1 bag (frozen) or 1 bunch (fresh) of spinach
1 can of rinsed chickpeas
 
Heat oven to 400 degrees.
In a large cast iron pan (that can be put into the oven) saute onions and peppers together with the olive oil on medium heat for around 15 minutes.  Add garlic, spices and tomatoes and simmer for a few more minutes.  Add spinach and chickpeas. You want some of the water to evaporate and the sauce to be on the thick side.  Stir in 1/2 of the feta cheese.  Crack the eggs over mixture, season with salt and pepper and bake for around 7-10 minutes.  You want the eggs to set and not over cook (to the point that the whites are no longer translucent). Sprinkle with cilantro and the feta cheese.