Serves 4 to 6

1 pat of organic butter (1 tablespoon of olive oil works too)
1 jalapeños, stemmed, seeded, and finely chopped (crushed red chili pepper flakes will work too)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled San Marzano tomatoes, undrained
Sea salt, to taste
6 organic, free-range eggs
3/4 cup feta cheese, cubed
1 tablespoon chopped parsley
Optional: a pinch of saffron threads

Heat butter in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Add canned tomatoes and their liquid to skillet along and crush with a wooden spoon. Reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season with sea salt.

With the wooden spoon, make small indentations in the sauce and drop in cubes of feta cheese, about 6. Then crack eggs on top so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with more crumbled feta and fresh parsley. Serve hot.