It’s Shakshuka. What’s not to like?
There are two ways to make this: with cans, and with all fresh ingredients. Because I love a mixed metaphor let’s call them Shakshuka Classico and Shakshuka Fresca. Just embrace the historical interconnectedness of the Mediterranean and just roll with it.
The fresh version comes from the Zahav Home Cookbook—a pandemic era project where the authors attempt to produce practical versions of their restaurant’s classic recipes while wrangling small children. You use exclusively fresh tomatoes (or a mix of fresh and canned), and roast down the sauce first and then finish the eggs stove top. I like this approach a lot, since it gives you a lot more control of how runny your eggs are.
But there’s nothing wrong with the “classic” version using canned tomatoes! Mine is based on The Mediterranean Dish.
Always be generous, in life, but especially in feta.
Serve with pita (we’ll talk about homemade pita another day), baguette, or this stupidly-easy homemade bread.