Shakshuka wasn't always my favorite thing but has definitely grown on me quite a bit recently. We ordered it recently at Kanella in Philly and it was one of the best places I've had it. I could rhapsodize for a while about how lovely that place is, but I'll just say that everything on the menu is delicious and the atmosphere is incredibly charming. We went for brunch a couple of times and have since become completely hooked. If you're in Philly and you want Greek food, this is your place. 

And now for our Shashuka... we've had different variations of the classic dish on breakfast, and dinner rotation since we moved in together. This is a meal that I would be happy to eat at 8 AM or 8 PM, as long as there's bread nearby. It's essential to have some good grilled bread or pita to go along with this. You'll definitely want to dip and scrape up any last tomatoey bits that remain.

serves 2 generously

1 tbs olive oil
1 large white onion, diced
2 frying peppers, diced
4 cloves garlic, minced
1 28 oz can whole peeled tomatoes, crushed by hand
2 tbs tomato paste
1/2 tbs smoked paprika
salt and pepper to taste
4 eggs
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley for serving

In a large cast iron skillet or high walled fry pan, heat olive oil over medium high heat. Sauté onions and peppers until translucent, about 6 minutes. Add tomato paste and stir to coat onions and peppers. Let mixture cook until it begins to caramelize, an additional 5 minutes. Add garlic and cook until fragrant, about a minute. Add tomatoes, smoked paprika, and salt and pepper. Stir to combine and cook until sauce reduces, about 15 minutes.

After sauce has reduced, using a medium spoon make 4 wells and crack eggs into holes. Cook for 2 minutes uncovered followed by 5 minutes covered, or until desired doneness is reached. Remove from heat and top with feta and parsley. Shakshuka is best served with thin slices of grilled bread or pita.