You will either want to dip in…
… or turn away.
I think many people have a love/hate relationship with the runny yolk.
I am a lover.
Rich, oozy, creamy yumminess.
I’m invoking the “wordless wednesday” clause and just sharing the pics today.
This meal came to be for two reasons.
First, both my mother and mother-in-law gifted me bushels of straight from the vine, luscious tomatoes.
I am blessed.
The recipe differs from the book but has similar themes. Tomatoes are slowly stewed in herbs and onions. Raw eggs are cracked on top and baked to medium. Crusty bread is served alongside.
That’s it for today. Afterall…
… it’s supposed to be wordless wednesday.
Shakshuka (Eggs Poached in Seasoned Tomatoes)
1 tablespoon olive oil
1 medium onion, chopped fine
3 gloves fresh organic garlic, minced
10 large ripe tomatoes, chopped. (or 2 large cans of whole tomatoes)
1 teaspoon salt
1 teaspoon pepper
1 and 1/2 tablespoons dried oregano
1 tablespoon dried basil
1 teaspoon celery salt
1 and 1/2 tablespoon tomato paste
1 tablespoon balsamic vinegar
1 teaspoon agave (or honey)
1/3 cup crumbled feta cheese
handful of fresh basil
1. In a heavy saucepan, saute the onion and garlic in the olive oil until onions are translucent.
2. Reduce heat to med-low and add the tomatoes. If using canned whole tomatoes, squish them with your hands into the pot. Then break them down with a whisk as they cook.
3. Add salt,pepper, spices, tomato paste, vinegar and honey.
4. Allow sauce to simmer for at least 40 minutes up to 90 minutes on very low heat.
5. When ready to serve, preheat oven to 400.
6. Transfer the sauce into a heavy cast iron pan or oven safe frying pan. Crack the eggs on top of the tomato mixture and bake in the oven until eggs are set, but still runny. (about 6 minutes)
7. Remove from oven and sprinkle with feta and basil. Serve immediately alongside crusty bread.