Shakshouka! Used one of the @clarkbar recipes in NYT Cooking but scaled down.

The gist: red bell pepper, onion, jalapeño, canned tomatoes. Equal parts cumin and coriander and about double that for paprika. I steamed the eggs instead of baking and overcooked them 😬 so next time would turn the heat to low, cover, and cook for 3 minutes.

Served with scallion, goat cheese, and sourdough bread. Feta would be nice, as would cilantro and/or yogurt but I didn’t have those.