Dinner.

Dinner. I tried making Tunisian chakchouka, or shakshouka, which is also Israeli (I think it is in Yotam Ottolenghi's "Jerusalem" cookbook). Anyway, easy, tasty, just takes some time so the sauce can do it's thing. Then you put the eggs into little wells in the sauce, cover it, and they kind of poach. I cooked it a little too long, so all the yolks weren't runny, but I didn't want uncooked whites.

I also gather it is supposed to be somewhat spicy. Since my mom has to be very careful about that, I used super mild hot peppers (anaheims) which are so mild they almost aren't hot peppers at all. I think having some heat really helps, and my dad and I put ground black pepper, chili flakes, and sriracha on when we ate it. I'd at least use poblanos next time.

This version:
2 Tbls olive oil (coincidentally Tunisian)
1 lg onion fine dice
2 anaheims, de-seeded, lg dice
1very large red sweet pepper, lg dice
8 cloves of garlic, cut into chunks
2 14oz. cans no salt diced tomatoes with their juice
1 tsp. ground cumin
1 tsp. ground coriander
2 tsp. ground paprika
1/2-3/4 cup of water
about 2 Tbls tomato paste
6 eggs
1-2 Tbls chopped fresh parsley