Comfort Food

I wasn't sure about this after the first time I had it, but as I ate up my leftovers I became sadder and sadder knowing that it was almost gone. It's warm, gooey, and best of all healthy and cheap. The site I got this from suggested serving it with pitas (it is a Middle Eastern dish), but I ladled it on top of some toast.

Shakshuka (Eggs Poached in Spicy Tomato Sauce)

2 tbsp olive oil
3 jalapeños, stemmed, seeded, and finely chopped (I used 2)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tbsp paprika
1 28-ounce can diced tomatoes
Salt, to taste
6 eggs (If you are going to have leftovers, use only as many eggs as you are going to eat right now. Then you can refridgerate the sauce by itself and either poach or fry an egg separately to put on top when you eat the leftover sauce.)
1/2 cup halloumi or feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley (I left this out)

Heat oil in a saute pan or wide pot over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Add tomatoes and their liquid to pan, and crush with a spoon or potato masher. Reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover pan and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle with cheese and parsley.