Quick shakshuka

Preheat an eight inch nonstick pan over medium heat and add a generous amount of oil.

Cook the diced roasted red peppers about 60 seconds to drive off excess moisture.

Add the tomato sauce and the salsa.

Add the salt, sugar, paprika, cumin, coriander, garlic powder and black pepper.

Simmer three to four minutes until thick enough that a spatula through it leaves a sturdy trail.

Lower the heat, carve a couple of two inch wells with the spatula, drop in the eggs one at a time and season with salt.

Optionally spoon a little tomato sauce over the whites so they cook more evenly.

Either cook over medium two minutes until the white sets on the bottom, then put on a foil lid and cook over low about three more minutes.

Or put the pan into a preheated 400 degree oven for about five minutes, which reduces and roasts the sauce on top.

Garnish while hot with crumbly feta, a little olive oil and a strong pinch of herbs, and serve with toasty sourdough.