Shakshuka

• 28 oz chopped or crushed tomatoes
• 6 eggs
• quality olive oil
• 1 red pepper, diced
• 1 large sweet onion, diced
• 2-4 garlic cloves
• feta cheese
• 1 t smoked paprika
• 1 t cumin
• 1-2 T sriracha sauce
• 1/2 t salt
• 1/2 coarsely ground pepper
• dashes of cayenne pepper (optional)
• fresh cilantro
• slices/strips of prosciutto (optional)
• several pieces of naan or focaccia bread

Saute the diced vegetables in the olive oil until softened. (If you like the dish to taste more garlicky, put the garlic in with the eggs at the end).

Add the tomatoes and all the seasonings; simmer for about 15-20 minutes. Add the prosciutto.

Crack the eggs right above the surface and give them enough space that they poach in the sauce. You can gently spoon sauce over the tops of the eggs if you like them less runny. Sprinkle amply with feta and the herbs and serve with the bread.