One of the best things that I ate on my recent trip to Israel was shakshuka, a one-skillet dish of eggs poached in a smoky, spicy, vegetable-laden tomato sauce. The dish was brought to Israel by Jewish immigrants from North Africa, and it can be served for breakfast, dinner, or anytime in between. It’s also just fun to say: shakshuka! Variations of the dish with different vegetables, cheese and even sausage abound — one popular version called green shakshuka replaces the tomato sauce with a rich spinach and cream sauce loaded with green vegetables. My version is traditional, with a few small twists. I add a splash of heavy cream to marry the acidity of the tomatoes with the richness of the eggs, and I sprinkle crumbled feta on top. Shakshuka is traditionally made in a cast iron pan (though any stainless steel or nonstick pan will work) and served straight from the pan at the table so everyone can dig in and help themselves. A good bread is a must to mop up the sauce.