shakshuka!

I've made Shakshuka a handful of times but this morning's, I think, was the best. It was the easiest it's ever been too, probably because I've made it enough times that I felt confidant enough to barely look at the recipe and made it my own! Or, this confidence came not from cooking triumphs of yore but because I was tired from the dance party Nikki, Erica, Julie, Lora and I had at Commodore last night with a little help from Fat Joe and Ashanti and so I didn't have the energy to micromanage my Shakshuka. I had to let him be independent, and he thrived.

Shakshuka

3 tbsp olive oil

1/2 a Spanish onion, chopped

3 cloves garlic, chopped

1 tsp harissa

1.5 c tomato sauce (I used my Nunny's recipe)

4 eggs

grated parmesan

loosely chopped parsley

Heat olive oil in cast iron pan over medium heat until smoking then add onion, garlic and harissa. Stir to combine and cook until onions are garlic are soft and just starting to burn. Turn down the heat a little, add tomato sauce. Cook until it just starts to bubble. Make four small holes in the sauce and crack your eggs into them. Cover and cook until the eggs are set at your desired consistency. Remove from heat. Top with grated parmesan and fresh parsley. Serve with Crusty bread.