Shakshouka is an addictively delicious breakfast, lunch or supper dish from the Middle East--but you can eat it anywhere, especially at my house. It is easy to adjust the recipe to serve one or many; just use a few more or less peppers and garlic cloves, or add another can of tomatoes as necessary. For my version, I referred to Claudia Roden's Book of Jewish Food. I eliminate the onion and add characteristic spices: I toast whole cumin and coriander seeds first, then mash the spices with plenty of garlic and a bit of salt to bring out the flavors. The latter is a technique I learned from Jacqueline Higuera McMahon's book, California Rancho cooking. I use a mix of fresh peppers (Cubanelle and red) and brown them in spots at the end of sauteeing. Fire-roasted tomatoes add a hint of smokiness. You can make a lot of sauce a day or two ahead, then ladle a portion into a small skillet the next morning to serve one or two before heading out the door, or save it and reheat, adding eggs, for a quick and nourishing family supper. You can crumble some rinsed mild feta over as a garnish if you wish.

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