This weekend was one of my very favorite types of weekends… nothing too special or exciting from the outside, but one that left me feeling happy and rejuvenated. We stayed in Charlotte, which meant lots of time for puppy kisses and cooking experiments. We watched TWO movies (this one and this one), one of them in the theater (this is a big deal for us – it used to be one of our favorite hobbies but we never seem to make time for it any more). Dinners and breakfasts at home and a meal at a new-to-me restaurant with friends. It felt long and luxurious. I could use more weekends like this one.
My experiments in the kitchen left me with three (!) recipes I’m excited to share with you, which is always nice, especially after an accidental week-long break from this space. This first recipe came from the Smitten Kitchen (where I have been know to seek inspiration from time and time again). I have been wanting to make some version of baked eggs for some time, and when I searched on Deb’s site for a recipe, this Israeli dish caught my eye. Poached, rather than baked, in a spicy tomato sauce, with pita bread for dipping? Deb, you had me at poached.
Eggs Poached in a Spicy Tomato Sauce (or, Shakshuka)
1/4 cup olive oil
3 jalapeños, stemmed, seeded, and finely chopped
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained
Salt, to taste
1/2 cup feta cheese, crumbled
1 handful chopped flat-leaf parsley
Warm pitas, for serving (I brushed the pitas with olive oil, and sprinkled with salt, pepper, cumin, and paprika. Then baked them in a 350-degree oven for about 10 minutes to warm through.)
Heat oil in a large skillet over medium-high heat. Add jalapenos and onions and cook, stirring occasionally, until soft, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Break up tomatoes (I think it's easiest to use your hands) and add them and their juices to the skillet. If you are using unsalted tomatoes, add 1 teaspoon salt and taste; adjust if necessary. Let simmer for 5-10 minutes.
Crack eggs into the tomato sauce, making sure they are evenly spaced. Cover the skillet and cook for about 5 minutes. Sprinkle feta and parsley over the top of the eggs and tomatoes, and serve with warm pita bread.