I remember my mom poaching eggs in tomato sauce and serving it on toast. We had that for breakfast quite often when I was a kid, and as an adult I have prepared it many times. I had no idea it is a dish enjoyed by anyone outside of our family let alone that it actually has a name.
There isn’t anything spectacularly different or unusual about the way I prepare shakshouka. I have sometimes poached eggs in V8® juice thickened with tomato paste.
For today’s breakfast I sautéed onion, garlic and jalapeño to which I added previously cooked poke greens and canned crushed tomatoes.