shakshuka – saucy eggs with tomato, herbs, avocado and feta

Sometimes I’m haunted by a meal I’ve had, or a meal I know I need to create. My craving for these baked eggs in a spiced tomato sauce, most often called shakshuka, has been a constant companion for ages. Then one Sunday the planets aligned. My boys were having a night at my parents’ house, I was a little hungover and I had just the ingredients peering at me in the fridge when I was staring into it for inspiration for a rare leisurely breakfast.

You don’t need to be hungover to enjoy these eggs. It needn’t be breakfast time either, in fact this is a dish I have since made for dinner more often than breakfast. What I love is that the sauce can be made ahead of time, and even frozen. Then the eggs can be popped into the warmed sauce to cook just before serving. You can even make double the sauce and use half with the eggs, and the rest as a pasta sauce another time.

If you don’t want to use bacon, just use a half tablespoon of oil to cook your onions and vegetables.