Get your cast iron skillet out and let’s have a debate about the origins of this ancient-yet-trendy tomato-and-egg stew from the Arab world. You can add your favorite spices and vegetables to make a new creation or clean out the vegetable drawer of your fridge for the vegetable mix.

Serves 6

Instructions:

1. Preheat the oven to 350°F.
2. In a medium bowl, combine the tomatoes, tomato paste, paprika, cumin, and salt, and set the bowl aside.
3. In a medium skillet, heat the olive oil over medium heat, and add the garlic. Allow to soften for a minute or two, then add the onion and green pepper and swiss chard. Lower the heat, add the tomato mixture, and toss together.
4. Form 6 “nests” in the vegetable mix with the back of a large spoon, then crack an egg into each nest.
5. Put the skillet into the oven and bake for 15-20 minutes, until the eggs are set. Season to taste and serve hot.

Recipe adapted from A Baker’s Passport: Recipes for Breads, Savory Pies, Vegetarian Dishes, Tarts, Cakes, and Cookie Classics. (Original-Third Edition)