Shakshuka is a Middle Eastern dish that, in a nutshell, consists of eggs poached in a well-spiced tomato sauce. It is great! I was making it the other night and to my horror discovered that I had no eggs--but I did have some boned, skinned chicken thighs. I subbed the thighs for the eggs and the result was very tasty. Serve with toasted pita bread and a salad. 6 boned, skinned chicken thighs 1-28 oz can of peeled plum tomatoes 4 fresh Anaheim chilis 1 medium onion 4 large or 6 small garlic cloves 1-1/2 tsp ground cumin 1 TB paprika, either sweet or spicy, your preference 1 tsp black pepper Chopped parsley Stem and seed the peppers and peel the onion. Chop both. Peel garlic and slice thinly. Put tomatoes and their juice in a bowl and crush with your fingers. In a deep skillet, saute the peppers and onion in a little oil for a few minutes and then add the garlic, cumin, paprika, and black pepper. Stir for a minute then add the crushed tomatoes. Simmer for a few minutes. Taste for salt, then add the chicken and stir around until the chicken is well covered by the sauce. Cover and keep at a low simmer for 30 minutes. Serve garnished with parsley.