shakshuka

(photo courtesy smitten kitchen)

this is my new favorite thing to make for dinner. the recipe is adapted from one of my favorite food blogs, smitten kitchen. after I made the dish for the second time I realized how few ingredients you really need to make a quick, satisfying meal. while I'm far from a perfectly poached egg, the final product is just as good.

very simple version of shakshuka

(recipe from smitten kitchen)

28 oz. whole canned tomatoes, smashed with a spoon

1/2 sweet onion, chopped

1-2 T. olive oil

1-2 T. cumin

1 t. sea salt or kosher salt

1 t. black pepper

4 T. chopped fresh parsley

4 eggs

4 slices of bread

Heat the olive oil in a 4-quart stockpot over medium heat. Add the onions & saute for 5 minutes. When the onions are soft, add the cumin, salt & pepper, and stir. Keep heat medium-low for another minute or two. After you have broken up the tomatoes, add them to the pot and bring to a boil, then reduce to a simmer for 10 minutes.

(optional) I pureed the sauce at this point in a food processor, then returned the puree to the stove and kept it at a simmer. Drop the eggs in, keeping them separate, and cover. Allow enough time to cook eggs, about ten minutes should do it.

While the eggs are cooking, toast the slices of bread. To assemble, scoop one egg & some of the sauce on top of the toast, and serve with fresh parsley.