The more you spend time in the kitchen serving your loved ones dinners (or breakfasts), the more your relationships deepen. Feeding someone is a great way to start any relationship or even just simply to enjoy the art of cooking (not to mention getting back to basics and eating unprocessed food!).
This recipe is one of my favorite Middle Eastern breakfast dishes. Give it a try!
Fresh Poached Eggs Roasted on Top of Tomatoes (aka Shaksuka)
- 3 tablespoons grapeseed oil
- 2 medium yellow onions, chopped
- 1 large green bell pepper, cored, seeded, and chopped
- 4 garlic cloves, finely chopped
- 1/4 cup tomato paste
- 1 28-ounce can whole peeled tomatoes, crushed by hand or not
- 2 1/2 tablespoons sugar
- 1 1/2 tablespoons kosher salt
- 1 tablespoon sweet Hungarian paprika
- 1 tablespoon ground cumin
- 1 1/2 teaspoons freshly ground black pepper
- 8 to 12 large eggs
- 1. Heat the oil in a large skillet. Add the onions and sauté over medium heat until translucent, five to ten minutes. Add the bell peppers and jalapeño and cook just until softened, three to five minutes. Stir in the garlic and tomato paste and sauté for another two minutes.
- 2. Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for 20 minutes. Layer the Swiss chard leaves on top.
- 3. Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.
All you need with this wonderful dish is a little salad or bread and a great cup of coffee!
