Shakshuka. Isn't that a fun word to say? But did you know it's even a more fun dish to eat? This is actually an Israeli dish: the basic idea is to cook eggs (to a soft point) in some tomatoes. You can do it either on a stove top or in the oven.
But of course I had to add a few of my own twists to the basic recipe.
Ingredients for 1
1 teaspoon oil
1/4 red onion, chopped
1 can fire roasted tomatoes
1-2 tablespoons garlic scape pesto
cilantro to garnish
1. In a non stick pan (I use a green pan), heat the oil. Add onions and saute till they are translucent.
2. Add tomatoes and pesto and simmer for a few minutes.
3. Make two indentations in the sauce and carefully break the eggs into them. Cover and cook for a few minutes till the egg whites are cooked through, but the yolks are still soft.
You can eat the dish straight out of the pan! Don't forget to garnish with cilantro! Break the eggs, mix them with tomatoes and pesto and use a few slices of bread for dunking.
Other things you might want to add to this dish: roasted peppers, cheese, garlic, and spices.
But really, the dish was great as is.