Shaksouka

After all the goodies and things we consumed on New Years, you can probably see why I have been looking for lighter things to cook lately. I found this recipe a couple of weeks ago and knew I would be making it soon. I love that it's made with things I usually have on hand. I halved the recipe and I must confess that instead of saving some for later, I ate the whole thing in one sitting with a couple slices of no knead bread. It was soooo good! I added some red pepper flakes for a little kick and I think that definitely made the dish. The tomato sauce actually reminded me of the gravy that we make in Ghanian cooking that is the basis for a lot of recipes. I was scared about the egg cracking part because as I recently mentioned, I have never poached an egg, but cooking them this way was pretty easy. It makes me feel more confident that I won't completely screw up the poaching process (once I actually try it). Oh, and if you're wondering what shaksouka is, well from what I have read it is an Israeli dish of tomato sauce simmered with spices and then completed with an egg. Apparently, you don't have to cook the egg in the sauce too. You can fry it, or scramble the eggs, or have them whichever way you like to have eggs.

Shaksouka
(Adapted from Serious Eats)

Makes 2 servings

1 1/2 teaspoons extra-virgin olive oil
1/2 onion, diced
3 cloves garlic, roughly chopped
14 ounces crushed tomatoes
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1/4 teaspoon dried red pepper flakes (optional, but highly recommended)
1/4 cup water
Salt and pepper
2 eggs

Heat the olive oil in a large high-sided sauté pan over medium heat. Add the onions and garlic and sweat them for about 5 minutes, until they soften a little.

Add the tomatoes, cumin, coriander, paprika, oregano and water. Stir to combine and then season the sauce to taste with salt and pepper. Bring to a boil and then reduce heat to simmer, covered, for 25 minutes.

Uncover the pan and crack the eggs into the simmering sauce one at a time, spaced a few inches from each other. Cover the pan again and continue to simmer about 5-7 minutes (soft yolk), or until the egg whites are cooked and the yolk is set to your liking.

Ladle the sauce and eggs into shallow bowls and serve with thick toasted bread for sopping up the sauce and egg yolk. Sprinkle the eggs with salt and pepper before serving.