Simple Shakshuka

Shakshuka also known as “eggs in purgatory” is nothing more than eggs poached in your favorite tomato sauce. Best served with a nice crunchy baguette, Shakshuka can be chowed down any time of day and is a staple one pan wonder in the VengaBus.

Time: 15 minutes

Servings: 2

Tools:

• Small cast iron or non stick pan with lid
• cutting board
• knife
• propane/electric burner

Ingredients

• 4 eggs
• 1/2 baguette or any other crusty bread
• 1 jar of your favorite tomato sauce
  • OR make your own sauce:
• 1 Tbsp butter
• 1/2 onion, chopped
• 3 cloves garlic, smashed
• 1 can crushed tomatoes
• 1 tbsp tomato paste
• sea salt & black pepper
• 1 pinch crushed red pepper
• 1 pinch dried oregano
• 1 pinch dried parsley
• 1 pinch dried basil
• 1 pinch dried thyme
  • *these herbs can typically be found in a classic Italian herb blend!

Optional toppings:

• fresh basil leaves
• quick pickled red onions
• grated parmesan cheese
• micro greens

Directions:

1. If using canned tomato sauce, heat in fry pan over medium heat. If making sauce from scratch, heat butter until melted over medium heat.
2. Sauté onion until translucent. Add garlic and stir occasionally for 2 minutes.
3. Add crushed tomatoes, tomato paste and Italian herbs. Cook until liquid has evaporated out and add more salt and pepper to taste.
4. With a spoon, create 4 small indents in the sauce. Carefully crack eggs one at a time into the indents.
5. Bring mixture to a simmer and cover, checking every couple of minutes. Jiggle the pant to judge how runny or firm the eggs are.
6. Once eggs are cooked as desired, remove from heat, garnish and serve with that crunchy delicious bread.