One of the best recipes I have learned this year is Shakshuka!  It combines many of my favorite flavors, can have a whole lot of heat and is very hearty without being too heavy on the calories.  Shakshuka is a dish that can have an endless combination of flavors, but for me, there are a few base ingredients that I always use: tomatoes, cumin, onions and red chili flakes.  This dish is best served with a good crusty bread but if you are watching your weight, it can definitely be eaten on its own.

Ingredients:

• 2 tbsp olive oil
• 1/2 onion, peeled and diced (I like to use vidalia because they are sweeter)
• 2 cloves garlic, minced
• 1 red bell pepper, seeded and chopped
• 1 can San Marzano tomatoes (28 oz.)
• 1 tsp. tumeric
• 1 tbs. red chili flakes
• 1 tbs. cumin
• 1 tsp. smoke sweet paprika
• Salt and pepper, to taste
• 1 tbs. unsalted butter
• 4 large eggs
• 4 large slices of toasted and buttered crusty bread

Recipe:

In a large skillet at med-high heat add the olive oil.  Once the olive oil starts to shimmer add the onion and pepper and saute until softened. Add the garlic and saute until you can smell it.  Add all the spices and toast for about 30 seconds.  Pour in the tomatoes and let cook for about 8 minutes, stirring every once and while and pressing down on the tomatoes.  Once the liquid has evaporated about half the original amount, put the butter into the sauce and stir until melted.  Create little divots in the sauce and crack the eggs into each spot.  Cover the pan for about 6 minutes until the eggs have poached but have not cooked the yoke.  I like my eggs to have a runny yolk.

I serve this dish in a shallow bowl with crusty, buttered bread.  I hope you enjoy this dish as much as I did!