Shakshuka (North African–Style Poached Eggs in Spicy Tomato Sauce) Recipe

Why It WorksCharring the peppers and onions gives them another dimension of flavor.Whole canned tomatoes have better flavor than diced, and they are more consistent year-round than fresh ones.Spooning the tomato mixture over the egg whites helps them set faster, allowing you to leave the yolks runnier.It's a toss-up as to whether it's more fun to say "shakshuka" or the name of itsTurkish counterpart,menemen, but both are incredibly tasty, straightforward dishes that should be in your arsenal. Though it is North African in origin, today shakshuka is popular throughout the Middle East (particularly in Israel, where it may as well be one of the national dishes) and in hip neighborhood diners all over the coastal U.S.Given its versatility, it's easy to see why. It's quick; it's simple; it's easy to scale up or down; it works for breakfast, brunch, lunch, dinner, or a midnight snack; and it's so primal that it barely needs a recipe. Before I started testing for this one, I'd never used a pr...