I got to wake up to a kitten today…..a little earlier than I had planned on, but the cuteness overload more than made up for it! Our friend bestowed this furry alarm clock upon us last night, and I am too excited to have her. She’s cuddly, playful (bouncing off the walls as I type….), and we have named her Ananda, meaning “Bliss” or “Great Happiness” in Sanskrit. I can’t stop taking pictures of her, because I think everything she does is so damn adorable. I’ll try my best not to turn this into a crazy chronicles-of-the-cat blog, but some of those pictures might sneak themselves in there every now and then 😉
Something else that gives me great happiness is the kind of breakfast I am going to share with you today. It is inspired by a Middle Eastern/Israeli/North African dish by the name of shakshuka. To simplify things, shakshuka can be described as eggs poached in a spicy vegetable and tomato sauce. I heard about it through other online recipes, such as this one, so I have yet to have it made for me authentically, but it is amazing, and definitely somewhere near the top of my favorite breakfasts list.
Once I had made shakshuka, and realized how easy it was (especially if you have leftover sauce or stew in the fridge or freezer), I started to experiment with similar preparations. I poached my eggs in leftover pasta sauce, I poached my eggs in a brussel sprout and celery hash, I poached my eggs in a chickpea stew…..the list goes on. Today, I chose to use sauce I made for our farfalle d’Arrabiata last night. For the sauce, I honestly just sauteed garlic in olive oil, added red pepper flakes, a can of San Marzano tomatoes with basil (plus some kale towards the end), and let it simmer while vegetables roasted and pasta was made. So, I don’t have an exact measured recipe for it. But please use this post as a foundation and build upon it to make your own creation, based on your own preferences, or whatever you have lying around the house. This meal can definitely work as a lunch or dinner too, if you’re so inclined. I suggest you serve it up with some crusty bread, or on top of a bowl of couscous. It is rich, simple, and memorable. I hope you’ll love it as much as I do!!
Eggs Poached in a Spicy Tomato Sauce
2 C Sauce (follow my loose guidelines for Arrabiata if you want, use leftovers, use store-bought, whatever sounds good to you!)
Crusty Bread or Couscous for serving
Sea Salt and Black Pepper to taste
1. Heat up the sauce in a medium-large skillet (with a lid) on medium heat (if using leftover sauce), then reduce to a simmer once heated through. Don’t cover the skillet yet.
2. Make 4 wells for the eggs by pushing a spoon down in each area for the egg.
3. Carefully crack the 4 eggs into each well.
4. Allow to cook for 5-7 minutes.
5. Cover and allow to cook for another 3-5 minutes, or until the whites of the eggs are just set but the yolk is still runny (this is an important part of the dish, the yolks meld into the sauce and make it creamy and super tasty when you cut into them!).
6. Serve up immediately, with bread, couscous, or on its own 🙂