This is absolutely my favorite lunch. It's an Israeli dish made by poaching eggs in a tomato sauce with a hint (or blast if you prefer) of heat from a chili, topped off with some crumbled cheese. You can bend the rules a bit here if you want to, I happened to have some blue cheese crumbles in the fridge and used those but usually feta is a great option. I love it smothered with fresh herbs but sadly I didn't have any and it was still delicious with a healthy sprinkle of dried thyme. Traditionally it's cooked in an earthenware dish but a frying pan will work fine too. Warm pita bread to sop up the juices is a great idea.
Shakshuka.
A tablespoon or two of olive oil
1 onion, peeled and finely chopped
1 small green chili, finely chopped
1 teaspoon of cumin
1 clove of garlic, chopped
1, 28 oz can of crushed tomatoes
4-6 eggs
3/4 - 1 cup of crumbled cheese, feta would be perfect
Fresh parsley or dried herbs such as thyme
Salt and pepper.
In a cast iron pan (or regular frying pan) heat the oil.
Add the onion and saute on a low heat until the they are nicely browned. Add the chili, a sprinkle of salt, pepper and cumin. Saute for a further minute or two.
Add the tomato sauce and stir until everything is combined. Make a little 5-6 little wells in the sauce and crack the eggs into each one. Sprinkle with cheese and herbs. Place a lid on the pan and poach the eggs until they have set. I like mine pretty runny so I only poached them for about 3 minutes, if you like them harder give them about 5-6. Remember they will keep cooking for a little while after they're removed from the heat.
While they're cooking heat up the pita bread.
Spoon the eggs out onto a plate adding more fresh herbs if you like. Pass the pita to soak up the sauce.
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