Imagine it's the second week of March, it's still six below outside, and every time the wind blows you feel it in your bones. Maybe you feel like you might never warm up, and that spring will never come. Maybe you have some bags of frozen tomatoes left in your freezer, but can't possible make another tomato sauce.

The solution is simple. MAKE SHAKHUKA. It will warm you thoroughly, from the inside out. You'll be stripping off layers and dreaming of spring. We promise. 

This dish is traditional Middle Eastern stew that wins my heart in all seasons. It's my favorite quick, easy, and spicy way to enjoy tomatoes in the summer, AND my favorite thing to do with chopped frozen tomatoes in the winter.  

1/4 C olive oil
3 jalapenos (or less, for less heat)
1 yellow onion
5 cloves of garlic
1 tsp paprika
Approx. 2 lbs tomatoes
4 - 6 eggs

Heat oil, chilis, and onions in a pan on medium heat for 6 minutes, then add chopped garlic, cumin, and paprika and sautee for two more minutes. Add the tomatoes and simmer until the stew has thickened - about 15 minutes. Crack eggs over top of tomato stew and gently baste with stem, being careful not to disturb the eggs. Remove from heat when egg whites have set but yolk is still runny - 3 to 5 minutes.