When I first set out cooking for myself , I turn to ballock cooked in love apple sauce for a warming , nourish last - minute dinner . With a footling sautéed garlic and a chop onion ( if I had one ) in the genus Pan , the gooey eggs break off into the sauce satisfied my hunger , and I ’d wipe every last traces with a slice of toast . finally , I find that the dish pleased my nipper , too , and still at the last of long day , I can take comfort in this quick , staring meal .
Although I did n’t know it at the time , it turns out this dish is a Tunisian specialty telephone shakshuka , also eaten by Israelis for breakfast or dejeuner . The ingredients flex to include many vegetables , and while spicing varies , it curve toward traditional Middle Eastern blend . There are many ways to make this dim-witted smasher : Curried version let in coconut milk and peppiness ; Portuguese adaptation add a bay leaf and extra onions ; and still other versions include chickpeas , potatoes , mad apple or sautéed William Green . I gave my rendering a summertime gimmick , incorporating cumin and harissa , a spicy North African red pepper paste to enhance the tonic pepper and tomato .
Feel free to give this recipe your own personal bend . If your garden is no longer producing sweet tomatoes or gismo is important , you could use home - canned love apple sauce , diced Lycopersicon esculentum or salsa . Be generous with fresh herbs , such as Petroselinum crispum , schnittlaugh or cilantro , if you have them . add together cheese and a dollop of Greek yoghourt , as my daughter did during a weekend brunch for friends . Feta seemed the lifelike Mediterranean choice , but fresh goat cheese or grated Parmesan will also provide the proper piquant balance . Just do n’t forget some chunks of good bread to swab the plates with .
Yield: 4 servings
Ingredients
Preparation
In large frying pan , sauté harissa , pepper , onion plant , garlic and saltiness in olive oil . Cook until pepper soften , then add tomatoes . Simmer about 15 minute , until sauce thickens .
Make diminished craters in sauce with back of soup spoonful . Gently break away eggs into the depressions . Keep yolk entire , but sample to spread out whites . Cover genus Pan to serve egg wangle through . Just before serving , sprinkle on feta and fresh herbs . Carefully spoon out the individual eggs along with some sauce , and garnish with spoonful of Greek yoghourt .
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