Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Wonder what the poor folks are eatin' tonight?

As I type this I'm eating Shakshuka and toasted Pita Bread.
This is going on the permanent menu at Chez Mark's Kitchen.
After sauteing the onion and garlic I added a can of tinned diced tomatoes and spices then let most of the liquid burn off over moderately high heat before adding the eggs. The eggs took a surprisingly long time to cook but it gave the tomato mixture more time to dry out. If you like your eggs well done I'd suggest covering it for the last few minutes.

When it was done the yolks were beautifully runny and the tomatoes dry enough to scoop out each egg as a single serving if you wish. I used a wok chuan to scoop them out.

Thanks, Schlack, I owe you one for this recipe!