Green Shakshuka

Preheat the oven to 300°F (150°C)

Peel and quarter the onion and place with the garlic cloves in a small baking dish.

Drizzle with the olive oil and ½ tsp of the salt. Cover with aluminum foil and bake for 30 minutes, or until very soft when pierced with a knife. (The onion and garlic can be prepared ahead of time.)

In a large bowl, soak the tomatoes in warm water to peel off the outer husk, then cut in half. Cut the stem from the bell pepper, discard the seeds, and cut into quarters. Optional: cut the stem from the jalapeno, discard the seeds and quarter it.

Place the peeled tomatoes, bell pepper, jalapeno (optional), and cilantro leaves in a food processor with the roasted onion and garlic. Process until very smooth; it will have a salsa-like consistency.

Transfer to a medium saucepan. Add the coriander, cumin, and remaining 1 tsp salt. Bring to a simmer over medium-high heat and cook for 2 to 3 minutes, or until the tomato sauce is heated through. Be careful not to cook too long or your sauce will discolor and the taste will change.

To assemble the shakshuka: Oil a cast-iron pan and set it over low heat. Crack the desired number of eggs into the pan and cover. Allow the eggs to cook sunny-side up until the whites are fully cooked but the yolks remain soft. (You can of course cook the yolks through if that is your preference).

Once the eggs are cooked, liberally spoon the shakshuka sauce on top of the eggs and garnish with chopped parsley. Serve with toasted challah or French brioche.