Shakshuka 

Shakshuka is the perfect brunch dish for cold days, warm days, hangover days, happy days, sad days, any day. It is a dish of a savory, spiced tomato sauce with eggs poached in the sauce. It can be served for breakfast, lunch, or dinner. Shakshuka is originally from North Africa but is served all through the middle east. It is an easy dish that is hearty but not heavy and can be served with bread or greens. This is very similar to eggs in purgatory which is the Italian take on this dish that replaces the coriander, cumin, and jalapeño, with oregano and basil and does not have any subtle heat or spice. 

Ingredients 

1 28 oz can of crushed tomato 

8 oz (half the jar) roasted red bell pepper diced

1 medium yellow onion diced 

1 jalapeño diced 

4 cloves garlic diced 

1 tbsp cumin 

1 tbsp coriander 

2 tbsp olive oil 

1 cup white wine 

Salt and pepper to taste 

1/4 pound pecorino romano 

5 eggs 

handful of arugula or greens to top 

quarter cup of plain greek yogurt 

Begin by adding oil, onions, and jalapeño to a large skillet on medium heat. A cast iron works best! Begin to sweat the onions and pepper and add the coriander, cumin, and garlic. By adding the spices to the oil now it will help wake up the dry ground spices and bring out more flavor. Stir and keep this mixture moving for a minute or two, don't let the spices burn. Add roasted red peppers and crushed tomato and cook on medium heat for 10 minutes. Once this starts to thicken add white wine and cook for another 10-15 minutes on medium heat, giving time for the sauce to thicken again, alcohol be cooked out, and flavors to marry. 

Now take a spoon and create little pockets for the eggs to rest. Crack one egg into each pocket and cover with a lid (I don't have a lid big enough so I placed tin foil over the top) to steam the eggs. After about a minute as the eggs are just starting to set and are white on top add half of your pecorino and cover again. I like my egg yolks to still be soft in the middle but the egg white to be cooked. I peeked and checked it about every minutes to see how it was coming along. After about 4 minutes everything was set nicely. 

Top with arugula or your favorite greens (spinach or baby kale would be good, or even some fresh mint!) a sprinkle more of the pecorino, and a few dollops of yogurt. Serve with warmed crusty bread, flat bread, or more greens!