Oof. So I just checked the date of my last post…..April 19th. That is FOUR MONTHS.
Not only is that depressing that I haven’t been able to chat with you all for that long – but that is exactly how long I’ve been living off of frozen chicken nuggets, Potbelly’s, and anything else I can microwave and shove in my face within 6 minutes.
There is laundry exploding out of my closet. I have 2 dish detergent pods left and it will be a miracle if I remember to stop at Walgreens and buy another container. I eat dinner on kitchen stools that I built backwards.
Also I got lost in a parking garage for 35 minutes last week. It took me 20 minutes to even get close enough for the panic button to beep.
Readers. My life is in shambles.
So when all else fails, EAT.
I’ve missed sharing recipes with you all so much and couldn’t think of a better way to debut my return to sanity with this Shakshuka recipe! My kitchen is my breath of fresh air – when life gets busy there is no other place I want to be.
This dish is so incredibly comforting. Think bubbling tomato sauce with savory herbs and garlic, topped with runny poached eggs and finished with fresh cilantro. This is anytime food – breakfast, dinner, 2 am. Throw it over some rice or mix up with vegetables with whatever you have in the fridge.
Yields 6 servings
- 1 tbs. olive oil
- 1 large onion, chopped
- 4 small cloves garlic, minced
- 1 small jalapeno pepper, finely diced
- 1 red pepper
- 1 green pepper
- 1 28-ounce can San Marzano crusted tomatoes (these are the best! makes all the difference)
- 2 tsp. paprika
- 1 tsp. cumin
- 1 bay leaf
- 1/4 tsp. kosher salt
- 1/4 tsp. pepper
- 6 eggs
- 3 tbs. cup roughly chopped cilantro
- Heat oil in a large 12-inch skillet over medium-high heat. Add onion and cook 3-5 minutes until softened. Add garlic and cook another minute. Add red pepper, green pepper, and jalapeno and cook another 5-10 minutes.
- Add crushed tomatoes, bay leaf, cumin, salt, and pepper and bring to a boil. Turn down the heat and simmer 20 minutes. Remove the bay leaf.
- Using a spatula or spoon, make 6 gaps in the tomato mixture and carefully crack an egg into each gap. Sprinkle a little salt over the eggs and cover the pan with a lid. Cook very gently over low heat for 10-12 minutes or until the eggs are just set. Sprinkle with cilantro and serve.