Shakshuka (Poached Eggs in Spicy Tomato Sauce)

Shakshuka is wonderful. Honestly, it is a bone fide too-good-to-be-true egg dish. Traditionally eaten for breakfast, I served it for dinner the other night alongside basmati rice and a cabbage and arugula salad. I used cayenne to create the spice, but a jalapeño pepper would do the job just as well. And for those of you familiar with Shakshuka you are probably thinking, "But she forgot the bell pepper!" Please know, I did not forget the bell pepper. They just aren't in season at the moment so I took a leap and went without it. I promise to throw one in come July. Enjoy!

Shakshuka (Poached Eggs in Spicy Tomato Sauce)

Serves 2

1/4 cup of olive oil

1/2 a medium yellow onion, diced

3 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon ground paprika

1/4-1/2 teaspoon cayenne

1 28-ounce whole peeled tomatoes (you can also used a can of crushed fire roasted tomatoes)

1/4 cup water

4 organic eggs

Sea salt and pepper to taste

In a medium sized pot, heat the olive oil over medium heat. Add the onions and cook until soft and golden, about 5 minutes. Add the garlic, cumin, paprika and cayenne. Mix thoroughly and cook for another 2-3 minutes.

Put the tomatoes and their liquid in a bowl and break them up with your hands. Add the tomatoes and liquid plus a 1/4 of water to the onion mixture. Place the heat on medium and allow to simmer, stirring occasionally, until slightly thick, about 10-12 minutes. Season with salt.

Crack each egg into the pot so they are evenly distributed and remain close to the surface. Cover and cook until the yolks are set, roughly 6 minutes. Sprinkle salt and pepper over each egg and ladle onto individual plates with rice and salad.