Shakshuka

A dish originating from North-Africa, shakshuka makes an excellent lunch or dinner, but adventurous eaters up for some spice in the morning will enjoy it for breakfast as well. The sauce can be made ahead, and the final assembly is relatively quick and easy enough to allow for morning preparations to take place in parallel. The warm spices in this made it a perfect snow day lunch.

Ingredients
3 tbsp olive oil
1 onion
1 bell pepper
28 oz diced tomatoes
3 cloves garlic
1 tsp cumin
1 tsp paprika
0.25 tsp cayenne
1 tsp salt
0.25 tsp black pepper
4 eggs
3 oz Feta cheese
handful of spinach

Preparation
Slice the onion into thin slices, after cutting it in half. Slice the bell pepper into thin slices.

Heat a large skillet on medium-low with the olive oil, and sautee the onions and peppers until soft (about 20 minutes).

Add the crushed garlic and cook for another minute. Add the spices and cook for three minutes.

Stir in the tomatoes with the juices from the cans. Add the salt and black pepper. Simmer for 10 minutes.

When ready to cook, preheat oven to 375 F. Scoop sauce into four ramekins (microwave sauce for quicker prep).

Stir in handfuls of spinach and the crumbled Feta. Prepare a little dip in the middle and add an egg to each ramekin. Season the eggs. Bake until eggs are just set.

Serve with naan bread.