Mid Week Magic

Mid week? Not feeling chefy and need food in your stomach? I have a solution for you my hungry friend. This next dish is in thanks to my current roommate, Avital. She introduced me to shakshuka, an Israeli dish of eggs poached in a flavorful tomato sauce.

I made lamb ragout the other day and wanted to come up with a creative way of turning the leftovers into magic and well, I succeeded. The basics of this dish include tomato sauce and eggs. This dish is so beautiful because who doesn’t have these items in their possession? You are so close to a mini vacation to Israel you don’t even know it. You can get creative with the additions or you can skip the thinking and follow my lead and add goat cheese and fresh herbs. Best part, this meal takes about 15 minutes to put together.

The finished product:

Essentials:

Pan with cover

Food:

Tomato sauce, eggs, goat cheese & fresh herbs (parsley or basil or both)

Prep & Cook:    

Follow these steps. Place tomato sauce (either your favorite homemade ragout or dig into your pantry for a jarred version) in a skillet and heat over medium heat until you attain a simmer (If you are using a jarred sauce, you can bump up the flavor by adding garlic, herbs or jalapeño for some heat). Crack three or four eggs directly over the sauce making sure you don’t break the yolk.  

                 

Side note for my egg strugglers. If you are unable to 1. crack an egg without leaving the shells behind or 2. place the egg without breaking the yolk, take this extra step. Crack the egg in a separate bowl and slide it in the tomato sauce. By using the bowl you can easily pull out the shells and it’s easier to not break the yolk.   

Sprinkle with goat cheese and herbs on top, if using. Cover the pan and let the goods simmer over medium heat for 5-10 minutes until the eggs are at the desired doneness. I personally love a runny yolk so I took it off the heat after about 7 minutes. Serve with toast.

Enjoy my hungry foodies!