Shakshuka!!

This dish was inspired by Real Housewives of New York City when Erin made it for the crew in the Hamptons. I have never heard of it, and it seemed pretty easy, and looked really good!

There was some drama (I know crazy right!) because Erin decided to not make the morning that she planned. They were going to work out, and Jenna didn’t want to eat something heavy before exercising. She was the only one of this opinion, so not sure why she didn’t still make it, and Jenna could just had hers afterwards??

Also it’s a stretch to call what they were doing exercising. I’m sure it would have been fine.

Of course Sai didn’t like it because she seems to have the palate of a six year old. We are on episode five, and she is still bitching how Erin ‘didn’t feed her’ on the two day Hamptons trip.

These are measurements that will serve 2 or 3, or 1 if you’re really hungry. If you want to make it for more, obviously double it.

3 eggs

around 1 cup of good tomato sauce

approx ten cherry tomatoes cut in half, or left whole if small

approx ¼ cup chopped red onion

1 small garlic clove, or half of larger one. I don’t like garlic to be over powering, so I typically use a small amount.

1 small pepper, or half of large red, green or purple as I used – I just recently discovered these, and this on is from my garden!

paprika, red pepper flakes, Italian seasoning, salt, pepper to taste

chopped fresh parsley, about 1/8 cup? I didn’t measure.

olive oil

¼ish cup mozzarella cheese

Heat olive oil in a sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 3 – 5 minutes. Add the chopped garlic, some of the fresh parsley (dried can be used if you don’t have fresh) and the seasonings, and cook for another minute.

Add the tomato sauce, some more salt and pepper to taste, and the fresh tomatoes and cook for around 5 minutes on low – medium. I gotta say, this Cento Brand sauce I used was really really good.

Crack your eggs in separate small bowls. Make wells in the sauce with wooden spoon, and place the eggs in the wells.

Salt and pepper the eggs, and add more paprika.

Cover and cook for 5 – 8 minutes on medium -low heat. I did mine for 5, and they were perfect if you don’t like them too runny, or too firm.

Add cheese, and more fresh parsley, cover for a 30 seconds to minute so cheese melts. Spoon egg portions out and serve with toast or bagels! Or not! Or whatever!!

So comforting and honestly, not really heavy.

You could change this up by using different cheese or omitting it, if you don’t do cheese (you eat cheese, THAT’S weird!)

You can add other veggies, like spinach or zucchini. I would have definitely added both if I had them!