In much of the Middle East, nothing says breakfast like shakshuka, the richly flavored and colorful egg dish on this week's menu. There's no single way to make shakshuka, though as with Texas chili, many folks feel passionately otherwise. Still, if there's one thing that makes shakshuka shakshuka it's the poaching of eggs in a hearty sauce of tomatoes and peppers – that and the shear pleasure of saying that goofy word. Shakshuka. Shakshuka. Shakshuka.
While generally served for breakfast, shakshuka also makes a great light dinner and a knockout brunch when guests are coming. Make the sauce a day ahead, and 15 minutes before the brunch bell, just turn up the heat and crack in the eggs.