Many years ago, I read Not Eating Out In NY's post about making shakshouka on a boat. I never tried the recipe, but it had an impact: whenever I hear or read the word shakshouka, my brain adds, "on a boat."
This week, I had some plum tomatoes from my mom's garden that needed to be used, so I decided to make shakshouka (not on a boat, but in my kitchen on land).
I started by sautéing a small onion. Then I added the chopped tomatoes and some hot pepper flakes.
Iggy's onion baguette, one of my favorite breads. (It's covered with caramelized onions.)
Most recipes seem to call for canned tomatoes, so you could make this even now, after tomato season. However, it's a good way to use some tomato seconds, if you have them.