Eggs Poached in Spicy Tomato Sauce (or Shakshuka)

It was rainy today in Boston, so I decided to make something comforting and a little warming that still manages to feel light (being spring and all). Perhaps the only reason it feels light to me is because it is meatless. The past week feels like it's been all about meat, as I've cooked steak, pork chops, and several (pasta) dishes that contain bacon.

I made this dish only once, about a year ago. I couldn't remember much about the recipe, besides that it was delicious and ridiculously easy. Shakshuka is a dish that has roots in Tunisia, Israel, and Morocco (no big surprise that I like it so much), but I could easily see it adapted to reflect Spanish, or even Italian flavors. After combining a few recipes that sounded best to me, this is what I came up with:

Eggs Poached in Spicy Tomato Sauce: The No-Recipe Recipe

Sautee onions and spicy peppers in olive oil. I used jalapenos because Chris and I both like heat. Add garlic and spices. Continue cooking.

Add tomatoes and a little water, let simmer. Add salt to taste, but go easy. The feta we sprinkle on at the end adds saltiness, too.

Carefully drop in eggs, and then cover to steam them till they're done to your preference. I like a nice, runny yolk. I covered the eggs with foil because I don't have a lid that fits this pan.

Uncover and spoon some of the tomato sauce on top of each egg. Sprinkle with feta cheese and/or herbs. Serve with bread. I warmed up some store-bought whole wheat Naan in the oven, but chewy pita bread is also a delicious option.

I made homemade chimichurri sauce to spoon over the steaks we had on Sunday, and since then, the leftovers have become our favorite go-to condiment. Chris, especially, has been putting it on everything from veggies to couscous. Since I didn't have any fresh herbs, I drizzled some chimichurri over the eggs. It was divine. Fresh parsley seems to be the standard herb for this dish, but I also think mint (or a combination of parsley and mint) would be nice.

Eggs Poached in Spicy Tomato Sauce: The Real Recipe
A couple tablespoons olive oil
3 jalapeños, seeded and finely chopped
1/2 large onion, chopped
5 cloves garlic, smashed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes
Salt, to taste
5 eggs
Feta cheese crumbles
Fresh herbs (optional)
Warm Naan bread or pitas for scooping

Heat oil in a skillet over medium-high heat. Add jalapenos and onions and cook, stirring occasionally, until soft. Add garlic, cumin, and paprika, and cook, stirring, about 2 more minutes. Either pour the tomatoes (and their liquid) into a bowl and crush with your hands before adding to the skillet or pour the whole can into the skillet and break up the tomatoes with a potato masher. Fill the emptied tomato can about a quarter of the way full with water and add to the skillet. Reduce heat to medium, and simmer, stirring occasionally, until thickened and slightly reduced, about 10 minutes. Season sauce with salt. Crack eggs over sauce so that eggs are evenly nestled across sauce. Cover skillet and cook until yolks are just set, about 4-5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle with feta and herbs and serve with bread, for dipping.

Catie's Chimichurri
1 bunch cilantro, finely chopped
1/2 bunch of parsley, finely chopped or a couple good squeezes of parsley paste
1 cup of olive oil
1/3 cup red wine vinegar or combination of red wine vinegar and fresh lime juice
6 cloves of garlic, minced
2-3 shakes of red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper

Whisk all ingredients to combine. Serve over grilled meats or seafood or use as a dressing, marinade, or condiment. Store in the fridge.