This North African one-skillet vegetarian dish is basically eggs dropped into tomato sauce and baked until yolks firm up to your liking. Here’s our most basic and favorite version; you can add or subtract ingredients as you like.
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 can (28 oz.) crushed tomatoes
• 2 teaspoons tomato paste
• ½ teaspoon cumin
• ½ teaspoon paprika
• salt and pepper to taste
• 1 cup fresh spinach or chard (ask your farmer for a mild green)
• 8 eggs
• parsley for garnish, or any selection of fresh herbs, chopped and tossed into the mixture
1. In a heavy, deep-sided pan (cast iron is great here), heat oil and saute onions for 8-10 minutes until they are well cooked but not brown.
2. Add garlic and cook for 3-4 minutes.
3. Add crushed tomatoes, tomato paste, and all seasoning. Simmer on low for 10 minutes.
4. Crack eggs into individual cups, making sure to leave yolks intact.
5. With the back of a tablespoon, make a shallow well in the sauce for each egg and slide the egg gently into the sauce. Repeat until all eggs are in the pan.
6. Gently tuck spinach around the eggs and allow all to simmer 5-7 minutes. Cook until whites have firmed up a bit but yolks are still runny.
7. Garnish with chopped fresh parsley and serve with a large spoon.
Contributed by Liz Rueven