Baking

This recipe comes from editor of the Guardian’s Cook magazine and author of <strong><a href="http://www.amazon.com/The-World-Plate-Cuisines-Recipes/dp/0143127659?tag=food52-20">The World on a Plate</a></strong>, Mina Holland. <br /> <br />"I suppose this is a take on Israeli (or, more accurately, originally Egyptian) shakshuka, but I've bastardized it so much that I wouldn't make any claims to authenticity. So baked eggs it is, a less pleasingly-rhythmic but nevertheless accurate moniker! I could, and do, eat this at any time of day and am convinced it convert even the greatest cynic to tomato sauce at breakfast."

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