Heat 3 Tbsp olive oil in a large skillet, then add 1 sliced onion and 2 sliced, seeded jalapenos. Cook gently until soft, then add 3 cloves minced garlic. In a minute, add 1 tsp each cumin and sweet paprika as well as a dash of cayenne. Stir, then add a 28 oz can of coarsely chopped plum tomatoes with their juice. Season with salt and black pepper, then simmer uncovered until sauce reduces (about 10 mins). Spoon 2 servings’ worth of sauce into a separate, smaller sauce pan, and heat to a simmer. Gently break two eggs into the heated sauce, then place in a preheated 375 degree oven until eggs are set (about 7-10 mins). Serve with crusty bread (we used sliced, toasted ciabatta). This recipe is from Shakshuka with Feta by Melissa Clark, available at cooking.nytimes.com (we skipped the feta). (Sept. 2014)
Cooking Adventures 