After a workout, I become a woman possessed. I have to eat. For one, I’m constantly hungry — but post-exercise, I’m also convinced that my fatigued cells need replenishment (… or something like that). To me, working up a sweat also means stressing out over what to eat afterward.
Luckily, for those of us pressed for time, we have shakshuka. I’ve been inspired recently by recipes floating around the World Wide Webz for this Middle Eastern dish. The concept certainly isn’t new — you cook some tomatoes and herbs into a savory stew, crack eggs directly into the pot, and let the whole thing simmer until it’s all cooked and come together. It’s as simple as it sounds and as delicious as the ingredients you use. On this particular occasion, I had an extraordinary specimen of a tomato from the farmer’s market. I didn’t want to obscure its flavor, so I didn’t doctor up the dish too much. It was a wise decision, as the brightness of the tomato really sang against the creaminess of the egg.
Even though I let the egg cook slightly past ideal runniness, the end result was wonderful… Indeed, so wonderful that Jay’s face was visibly green with envy (as he’d cooked, let’s be honest, an inferior egg dish for himself). Be sure to make share-able batches of this! Next time, I’ll also go a bit wild and experiment with adding more spices and flavors; see Smitten Kitchen’s exceptional-sounding version here. Yum!
- 1 tablespoon of olive oil
- 1 whole tomato, chopped (I used a roma with excellent results)
- 2 cloves of garlic, minced (less or more, depending on your personal preference)
- 1 teaspoon of fresh parsley, chopped (feel free to substitute your favorite herbs!)
- 2 whole eggs
- red pepper flakes, salt, and cracked black pepper to taste
- In a saucepan over medium heat, warm the olive oil. Ideally, the saucepan will have a lid (which will come into play later).
- Add tomato, garlic, and parsley and continue cooking at medium heat until the tomatoes break down.
- Make a well in the sauce with a spoon. Crack the eggs into the well and season with red pepper flakes, salt, and pepper.
- Lower the heat to medium-low, and cook until the egg middles just barely begin to turn opaque. You’re effectively poaching the egg to your liking, so feel free to remove the pan from heat sooner (if you like your eggs very runny) or later (for a solid yellow yolk).
- Use a large spoon to gently cradle an egg and lift it out of the pan onto your plate. Serve and enjoy!