Serves 4

Eggs poached in a spicy sauce for breakfast will fortify you for a winter hike, or just keep your motor running for more than half a day. If you are particularly hungry, just add more eggs to the pan. This popular Middle Eastern dish has many variations, but almost all involve tomatoes, peppers, and a little fiery spice. In Israel it is just as common to eat shakshuka for supper as it is for breakfast. Either way, it’s a simple feast for a cold day.

2 tablespoons olive oil

1 large onion, halved and thinly sliced

1 large orange bell pepper, halved, seeded, and thinly sliced

1 large yellow bell pepper, halved, seeded, and thinly sliced

2 cloves garlic, thinly sliced

1½ teaspoons ground cumin

1 teaspoon crushed coriander seeds

1 tablespoon harissa paste

½ teaspoon sugar

Salt and pepper, to taste

1 can (28 ounces) whole peeled tomatoes with their juices, crushed in a bowl

4 eggs

Fresh cilantro leaves (for garnish)

Pita bread (for serving)

1. In a large skillet over medium heat, heat the oil Add the onion and peppers and cook, stirring occasionally, for 12 to 15 minutes, or until soft. Add the garlic, cumin, coriander, harissa, sugar, and salt and pepper. Cook for 2 minutes. Add the tomatoes and cook for 6 to 8 minutes, or until the sauce thickens. Turn the heat to low.

2. With a large spoon, make 4 indentations in the sauce. Break an egg into each hole. Cook for 2 to 3 minutes, or until the whites are almost set. Cover the pan with a lid, and continue to cook for another 1 to 2 minutes, or until the yolks are cooked to your liking.

3. Divide the sauce and eggs among four plates and sprinkle with salt, pepper, and fresh cilantro leaves. Serve with warm pita bread. Sally Pasley Vargas

Sally Pasley Vargas can be reached at sally.p.vargas@gmail.com.