One of the benefits of working from home some days is being able to cook yourself a nice breakfast. This morning I was in the mood for eggs, but not for my go-to option of eggs over easy with herbs. A couple nights ago we made pizza and still had some of Tina’s sauce and some mozzarella cheese, so I experimented with an Italian-ized version of shakshouka, the middle eastern egg and tomato sauce dish.
The preparation was really simple – I just brought about a quarter cup of tomato sauce to a simmer in the pan, then cracked in two eggs, sprinkled the cheese on top (plus some salt and pepper) then covered and cooked on medium high heat for maybe 5 minutes.
I couldn’t quite transfer it to a plate in a way that looked pretty, but the eggs were perfectly poached. Substance over style is okay when it’s breakfast for one, I guess.