Shakshouka (Eggs Poached in Tomato Sauce)

Shakshouka is a delectable dish of poached eggs in a spicy tomato sauce. Despite its strange name, the meal is simple to prepare. It's often made in a skillet with onions, tomatoes, and spices heated together until they make a lovely tomato sauce. After that, the eggs are poached in the tomato sauce until done. The meal can also be enhanced with Merguez sausage. Shakshouka is thought to have originated in Tunisia, although it is now popular throughout North Africa and the Middle East.

Ingredients:

• 3 jalapeños stemmed, seeded, and finely chopped
• 1 small yellow onion chopped
• 6 cloves garlic crushed
• 1 tsp. ground cumin
• 1 tbsp. paprika
• 1 28-oz. can whole peeled tomatoes, undrained
• 8 eggs
• 1 ⁄2 cup crumbled feta cheese
• 1 tbsp. chopped flat-leaf parsley
• Warm Libyan bread Khubitz howsh for serving
• 1 ⁄4 cup extra-virgin olive oil
• Salt to taste

Instruction:

1. Heat oil in a 12" skillet over medium-high heat.
2. Add chilies and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes.
3. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
4. Put tomatoes and their liquid into a medium bowl and crush with your hands or a wooden spoon.
5. Add crushed tomatoes and their liquid to skillet along with 1⁄2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly about 20 minutes.
6. Season sauce with salt.
7. Crack eggs over sauce so that eggs are evenly distributed across the sauce's surface.
8. Cover skillet and cook until yolks are just set for about 5 minutes.
9. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk.
10. Sprinkle Shakshuka with feta and parsley and serve with Libyan bread, for dipping.