Shakshouka is a Middle Eastern/Israelis egg dish where the eggs are oven-poached in tomato sauce and other good things; usually onions and peppers, but the sky really is the limit. It is an extremely easy one-skillet meal and good for you as well. Eaten with crusty bread and a piece of fruit really makes it complete. Anyhow, here’s how to make the basic recipe (this is for an individual portion but it can easily be multiplied)…Preheat an oven to 350F. Then heat a small cast iron skillet over medium-high heat with a few tablespoons olive oil. Add a small diced onion, a half of bell pepper, and a small diced potato (which has been pre-cooked) to the pan and cook it until it just begins to brown. Then add a clove or two of minced garlic and whatever seasoning you like (I added crushed hot pepper, but spices such as cumin or coriander are delicious, as are herbs such as basil, oregano, and even mint). Cook the garlic and seasoning for a minute or two, then add about a cup of thin tomato puree and a pinch of sea salt. Bring the sauce to a simmer and cook it for a couple minutes. While the sauce is simmering crack a couple raw eggs into the center of the pan and place the pan in the preheated oven. Cook the shakshouka for about 5 minutes, which just about the time it will take to toast your bread and wash and slice a piece of fruit.