A box like this week’s has me thinking “shakshuka.” (With the most tomatoes in one box that I think I’ve seen all year.) And I’m amazed to see I’ve never posted a recipe for this versatile dish – baked eggs cooked in a spicy tomato sauce. So look below for a recipe adapted from one at from feelgoodfoodie.net. This one is actually pretty basic – so add hot pepper flakes or other forms of heat as your household prefers.
Ingredients:
1 tablespoon olive oil 1 medium onion, sliced 1 medium bell pepper, sliced 2 cloves garlic, minced Fresh tomatoes, diced 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon coriander Salt and freshly ground black pepper 6 eggs Fresh cilantro for garnish Crusty bread for serving
Preparation:
Heat olive oil in a cast iron skillet over medium heat. Add the onions and peppers and cook for about 10 minutes until the onions become soft and translucent. Stir in garlic and cook for an additional minute until the garlic becomes fragrant. Add tomatoes, cumin, paprika and coriander. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer until the tomato sauce thickens like a stew, about 10-15 minutes.
Create 6 small nests in the tomato stew. Gently crack the eggs into the skillet over the tomatoes in the nests formed. Season with salt and pepper. Cover the skillet, and cook until the egg whites have set, about 10 minutes. Garnish with fresh cilantro and serve with crusty bread or pita.