Simple, satisfying lunch or dinner for one or two eaters. Enough said! Eggs Poached in Spicy Tomato Sauce (also called Shakshuka)
adapted from Smitten Kitchen
Serves 1 to 2
1/4 cup olive oil
1/2 Anaheim chile or 1 jalapeño, stemmed, seeded, and finely chopped
1/2 small yellow onion or 1 large shallot, chopped
2 cloves garlic, crushed then sliced
1/2 teaspoon ground cumin
1/2 tablespoon paprika
1/2 14 ounce can whole peeled (or crushed) tomatoes, undrained (save the leftover tomatoes for a pasta sauce)
Kosher salt, to taste
1/4 cup goat cheese, crumbled
1/2 tablespoon chopped mint
Warm pitas or country bread, for serving
Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/4 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with goat cheese and mint and serve with pitas or slices of bread, for dipping.