Black Sheep Shakshuka Topped With Barham Family Farm Free-Range Eggs

2 tablespoons extra-virgin olive oil

1 yellow onion, medium diced

2 poblano peppers, julienned

2 cloves garlic, shaved

4 tomatoes, chopped

3 tablespoons tomato puree

½ cup fresh-squeezed orange juice

½ tablespoon sweet paprika

Pinch chili pepper flakes

1/2 teaspoon cumin

4 Barham Family Farm chicken or duck eggs

Salt and pepper, to taste

4 tablespoons tahini

2 tablespoons lemon juice

½ cup crumbled feta

Chopped parsley, for garnish

Preheat oven to 375 degrees.

In a 10-inch cast-iron skillet, heat oil over medium heat then add onion and cook 5 minutes, or until softened. Add peppers and garlic and continue cooking for another 5 minutes, or until soft. Add tomatoes, tomato puree, orange juice, paprika, chili pepper flakes and cumin. Lower heat and cook until thickened, about 10 minutes.

With a spatula, press wells into the mixture and crack eggs, dropping each into the well. Season eggs with salt and pepper and cook in the oven until egg whites are set, about 7 to 10 minutes.

For the Tahini Sauce: In a mixing bowl, whisk together tahini and lemon juice. Drizzle the dish with tahini sauce and garnish with feta and parsley.