What do I make when I’m starving but can’t be bothered? Eggs. Always eggs. And what do I always have in the fridge? Tomatoes.
Therefore, my go-to lazy meal? Eggs in tomatoes.
Keep reading for my ultimate easy meal if you’d like…
The official dish is shakshuka, an Israeli breakfast consisting of poached eggs in a tomato pepper sauce spiced with paprika, cumin, and chili powder. However, when you strip away the veggies and spices, it’s eggs in tomatoes at its simplest form. Therefore, when you’re on the verge of getting hangry, throw in whatever vegetables you’d like and call it day.
Ingredients
canned tomatoes
(or) 3 fresh tomatoes
eggs
onion
garlic
olive oil
fresh parsley
Spice mixtures
paprika + cumin + chili powder
dried oregano + thyme + red pepper flakes
aleppo pepper + paprika
Start by sautéing some chopped onion and garlic in a healthy amount of olive oil until soft and onions are translucent. Pour in canned tomatoes or fresh tomatoes. If using canned whole tomatoes, remember to bash them up so the sauce is smoother and throw in a pinch of sugar to cut the sharpness of the canned tomatoes. If using fresh tomatoes, I tend to cook them on a higher heat first to get a more caramelized flavor before lowering the heat to a simmer. Add salt, pepper, and whichever spice mixture you choose above. Cook the tomatoes on medium-low heat until its got a saucy consistency (~10 min).
Nudge the tomatoes around until you have space for your eggs. Drop them in slowly and cover the pan. Eggs take about 5-7 minutes to poach but keep an eye on them. The whites should be opaque but the yolk should be jiggly if you poke it.
Top with freshly chopped parsley and enjoy!