Libya

Shakshuka

-1/4 C. extra-virgin olive oil
-5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped
-1 small yellow onion, chopped
-8 cloves garlic, crushed
-1 tsp. ground cumin
-1 Tbsp. paprika
-1  28-oz. can whole peeled tomatoes, undrained
-Kosher salt, to taste
-8 eggs
-1/2 C. crumbled feta cheese
-1 Tbsp. chopped flat-leaf parsley
-Warm pita, for serving

1. Heat oil in a 12" 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.

2. 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 20 minutes. Season sauce
with salt.

3. 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 and serve with pita, for dipping.

SERVES 4 – 6