I’ve had a busy two weeks since starting my new job.
At the end of each day, my brain is near exhaustion from just trying to remember names, learn new systems and commuting on crowded trains. Stimulation overload!
By the time I get into the kitchen, even the concept of inspiration is foreign to me. I’ve been falling back on easy and tried and true methods like roasting and sauteing for nearly all of my meals. And when all else fails, there are eggs.
So this is what you could call Shaksuka. Which is pretty much a fancy way of saying eggs poached in a rich tomato and pepper sauce.
A simplified version of just tomatoes, garlic and chili used to be my go-to when I was cooking just for myself after work. And I’m bringing it back! Here, there are a few extras like onion, peppers, paprika and cumin – to add some depth and smokiness.
This dish is a hug made of food.
It’s ease. It’s comfort. It’s perfect for one. Or two, if necessary.
You can make this when there’s nothing much in the house but eggs and a can of tomatoes, you can make it for a weekend brunch with a few fancy add-ins like feta and slices of sourdough for some dipping action, or you can make it at the end of long day when your brain can’t handle much more than an episode of The Bachelor.
This dish is your reward for a job well done today!
Shakshuka (Eggs with Tomatoes and Peppers)
- olive oil
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, finely chopped
- 1/2 green chili pepper, de-seeded and finely chopped.
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 small red pepper, thinly sliced
- 1/2 small green pepper, thinly sliced
- 1 400 gram (14 oz.) can stewed tomatoes
- 2 eggs
- Salt & pepper
- Chopped parsley, cilantro or basil
In a small-to-medium skillet, heat olive oil over a medium high heat.
Add onion and a pinch of salt, cook for 5 minutes until softened. Add garlic, chili flakes, paprika and cumin and cook another minute.
Toss in sliced peppers and cook for about 2-3 minutes.
Stir in the can of tomatoes in their juices. If you’re using whole plum tomatoes, break them up with a wooden spoon.
Lower the heat to medium-low and allow the tomato juices to bubble away for 10 minutes until juices have reduced slightly and the peppers have softened.
Dig two little holes in the tomato mixture and crack the eggs into them. Reduce the heat to low and cover. Cook for 6-8 minutes until the egg whites have cooked through and are firm and white.
Allow to cool slightly and serve with fresh herbs.