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Baked shakshuka

Eggs are are nature's almost perfect food: a great source of protein, B vitamins, vitamin A, and other essential minerals. And they're so versatile. Take shakshuka, a Middle Eastern egg dish! Traditional recipes feature whole eggs cracked into simmering ripe tomatoes, roasted peppers, onion, garlic, extra virgin olive oil, cilantro, parsley, cumin, and harissa paste. The dish can be covered and poached on the stovetop or baked in the oven. Here's a fast and easy baked version.

Ingredients:

250 g tomato salsa (fresh or bottled - choose one with no sugar added)
4 to 6 whole eggs
2 tbsp chopped parsley or cilantro
salt and pepper to taste

Choose the desired spiciness of the commercial salsa, then spread it evenly in an oven-proof dish. Make wells and crack eggs into them. Garnish with the greens and bake at 370 F to desired yolk firmness. (Runny ~ 12 minutes; hard ~ 20+ minutes.)
Feel free to customize with the addition of harissa paste, more spices like paprika and cumin, olives, artichokes, crumbled feta or other cheese, or canned beans.