Shakshuka (stewed tomatoes with eggs)

Shakshuka is one of my favorite recipes of all time for a couple of reasons:

1) it's delicious

2) it's easy

4) it's inexpensive

3) it's flavor is endlessly adaptable

Shakshuka is a traditional middle eastern dish and it originated in the Ottoman empire. While classic shakshuka is flavored with paprika, cumin, and nutmeg, I usually opt instead for Mediterranean spices such as thyme, basil, and oregano. But the beauty of shakshuka is that you can essentially add whatever flavor medley you prefer.

INGREDIENTS:

- 3 TBSP of neutral oil/olive oil

- 1/2 of a large onion, chopped

- 3/4 TSP of salt

- 1 28 oz. can of diced tomato

- 2 cloves of garlic, crushed

- 1/2 TSP. of thyme

- 1/2 TSP. of oregano

- 1/2 TSP. of basil

- A slice of cheese (optional!)

- 2 to 4 eggs

- Pepper to taste

1. Heat your oil in a pan and then add your chopped onion and your salt. Cook onion over medium heat until translucent and beginning to lightly brown, about 5-6 minutes.

2. Add your crushed garlic and cook until fragrant, about 1 minute.

3. Add your diced tomatoes and your spices, then mix them together. Reduce heat to medium-low and let simmer for about 15 minutes.

4. After everything is stewed together, taste to check salt levels; add more salt if desired. Then, make little "nests" for your eggs and then add them one at a time. If you are opting for cheese, simply place it on top of your tomatoes.

5. Cover and let the eggs cook on medium-low (for a loose yolk and set whites, cook for about 6 minutes; for a hard yolk, cook for about 8 minutes. NOTE: the more eggs you're cooking, the greater the cooking times; just make sure to watch the pan!).

6. Uncover and serve immediately. Season with pepper and served with a side of rice or toast.