“An egg is always an adventure, the next one may be different.”
Eggs – Simply Perfect for ANY Occasion!
I’ve been working on my tomato sauce for a while. Okay, if I’m totally honest I could say I’ve been working on my tomato sauce for most of my adult life. I suppose it changes as my tastes change or perhaps with the season and maybe a little to do with what red sauce I’ve had at whatever restaurant impressed me with theirs. Point is, I’ve been working on it lately.
My recent foray into obsessive tomato sauce making started with a lasagna recipe I’m also working on, but then I saw a post by Saveur mag about making really great pizza at home. If that doesn’t call for a perfect red sauce I just don’t know what does!
So back to the point, I’ve been working on my sauce and as such, there seems to always be a container of it in the fridge and it finally dawned on me to make a nice pot of Shakshuka – or eggs in tomato sauce. And I will grant you that I could put eggs on pretty much anything and be happy. In fact I was recently thinking about what I would request for my last meal should I find myself in that situation… it was a tough day… story for another time… and eggs it shall be, I mean WOULD be, you know if that situation ever ACTUALLY arose… yes, eggs, hands down… probably poached.
It’s so easy it’s almost ridiculous and delicious doesn’t do it justice… there should be a new adjective just for Shakshuka… scrumptious? delectable? no… AMBROSIAL! Yup that’s it! Ambrosial.
For the purposes of this recipe, I am providing the most very basic tomato sauce, always a good sauce to have on hand. It’s so quick and easy you’ll never buy another overly processed and grossly over salted brand name sauce again.
Enjoy & Namaste!
- FOR THE TOMATO SAUCE:
- 1-28 oz (796 ml) tin whole tomatoes (do I need to state high quality is ALWAYS recommended?)
- 1 medium onion, finely diced
- 1 large clove garlic, minced
- olive oil for the pan
- Chilli pepper flakes, to taste
- 4 eggs
- Tzatziki to garnish
- Flat leaf parsley to garnish, roughly chopped
- Crusty bread
- Heat olive oil in a heavy bottomed pan
- Add onion and cook over medium high heat until starting to become translucent
- Add garlic and stir for a few seconds
- Add tomatoes breaking them up with the back of a wooden spoon
- Allow to cook down for about ½ hour until beginning to thicken
- Season with chilli peppers and S&P to taste
- Sauce should be thick enough that you can leave a trail with a spoon before adding eggs
- With sauce at a very gentle simmer (bubbles barely and rarely breaking the surface) add eggs and cover cooking until whites are cooked and yolks are still runny
- Adjust seasoning and serve with Tzatziki, parsley and a torn piece of crusty bread.