Shakshuka—a dream dish of eggs baked in a zesty tomato sauce with feta cheese—probably originated in Tunisia, though today it’s often assumed to be Israeli (in the 1950s, it’s believed, Tunisian and Mahgreb Jews brought it with them to Israel). In our version, the tomato sauce contains melted onion and fresh green Anaheim chiles (plenty of chile flavor with a minimum of burn). Crumbled feta is added, and the eggs bake directly in the sauce. For serving: zhug, a Yemeni pesto-like condiment of cilantro, parsley, garlic, and za’atar, a Middle Eastern spice mixture you can buy or make. Serve shakshuka with plenty of bread for sopping: warmed pita or crusty sliced levain.
To make the shakshuka: