One of my favorite comfort foods is Shakshuka.
It's great any time of day and doesn't take long to make either.

Shakshuka
Serves 6
Prep and cook time: 35 - 40 min

INGREDIENTS
Extra virgin olive oil
1 large onion, chopped
1 green pepper, chopped
2 garlic cloves, peeled, chopped
1 tsp ground coriander
1 tsp sweet paprika
½ tsp ground cumin
Pinch red pepper flakes
Salt and pepper
6 Vine-ripe tomatoes, chopped
½ cup tomato sauce
6 large eggs
¼ cup chopped fresh parsley leaves
¼ cup chopped fresh basil

INSTRUCTIONS
1. Heat 3 tbsp olive oil in a large skillet. Add the onions, green peppers, garlic, spices, pinch salt, and pepper. Cook, stirring occasionally until the vegetables have softened, about 5 minutes.

2. Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.

3. Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.

4. Reduce the heat, cover the skillet, and cook on low until the egg whites are set.

5. Uncover and add the fresh parsley and basil. You can add more black pepper or crushed red pepper if you like.
Serve with warm pita, challah bread, or your choice of crusty bread.