I don't know why I've never blogged about this, my favorite breakfast-lunch-dinner go-to when I want something easy, spicy, and healthy. It's an Israeli and Middle Eastern dish with definite Tunisian or Yemeni leanings with the powerful kick of chilis. It take 10 minutes to prepare. I like to add vegetables like sliced zucchini to make it more of a dinner dish when I'm eating alone. In fact, when Larry is traveling it's not unusual for me to eat this several nights in a row. Here's how to make two servings, you can adapt to make a single serving in a smaller pan with 1-2 eggs; or for more people (I love to serve it at brunch) use a larger pan and increase proportions. I've also used "eggbeater" white-only eggs in this and it's almost as good but less rich. It's ridiculously adaptable.
Shakshouka (Serves 2)
2 tsp. olive oil
1 jalapeno pepper, finely minced
1/2 red pepper, sliced
1/2 onion, sliced
1/4 tsp. cumin
2 cloves garlic, finely minced
optional--1 small zucchini, thinly sliced
1 small can low-sodium chopped tomatoes
optional--chili sauce or red pepper flakes
2-4 eggs
chopped cilantro or parsley
optional toppings--Greek yogurt, feta, or goat cheese
Heat the oil in a small frying pam. Saute with red pepper, onion, and optional zucchini until softened. Add the jalapeno and the chopped tomatoes. Let simmer until it forms a thick sauce, about five minutes. Add the garlic and cumin, cook an additional minute or two. Taste, add additional chili to get it spicy to your taste.
Break the eggs into the pan, spacing each a bit apart from the others. Cover pan, and let gently poach until eggs are set to your liking--I like the yolks just a bit runny. Serve, sprinkled with herbs, and with optional yogurt or cheese. Good with toasted pita.
