Shakshuka [Eggs Poached in Spicy Tomato Sauce]

(sounds a little funky, esp to me who really doesn't like eggs or tomatoes, but it's actually REALLY amazing - I serve it over cauliflower rice, high protein and very filling!)


2Tbsp olive oil
3 Anaheim chiles and 1 jalapeño, stemmed, seeded, and finely chopped 
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained (or 4-5 diced fresh romas - I don't like to use canned things unless I canned them)
Kosher salt, to taste
6-8 eggs (depends on the size of your cooking vessel)
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley


Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.


Put tomatoes and their liquid into a medium bowl and crush with your hands. 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 15 minutes. Season sauce with salt.


Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley. Break the yolk and mix together when eating, the taste is something I can't describe but it's amazing. This sauce (minus the eggs) also works WONDERFUL for cabbage rolls or meatloaf.