This is a very loose interpretation of shakshuka, a traditional Israeli dish, that will just make your day. It’s a perfect breakfast, but I also like it as a lighter dinner with a simple green salad. Aurelia is a big fan of these savory eggs, too. If you like it spicier, add a chopped jalapeno with the onions. Just a bit of sriracha in the mix is enough for Aurelia and I top mine with more before eating. Something about the just set eggs on bold tomatoes stirs up all kinds of cravings in me and luckily, it’s a healthy, easy fix.
Eggs Poached in Tomato Sauce
Adapted from Saveur
2 Tbs extra-virgin olive oil
1/2 yellow onion, chopped
4 cloves garlic, crushed
1/2 tsp ground cumin
1 Tbs dried parsley
1-2 tsp sriracha (or other hot sauce)
1/2 Tbs paprika
1 14.5-oz. can crushed tomatoes (or half of a 28 oz can)
1/2 tsp salt
2 Tbs crumbled feta cheese
fresh parsley or spinach for garnish
Heat oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, salt, parsley, sriracha, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes. Add crushed tomatoes to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 10 minutes. Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 3-5 minutes. Spoon the eggs and sauce on a serving plate, being careful not to break the yolks. Top with a bit of parsley or spinach and sprinkle with feta if you’d like. Eat hot!