Shakshuka

Shakshuka is one of my favorite Israeli dishes. I can still distinctly remember eating this wonderful dish on the roof of a Jerusalem apartment looking out toward the West Bank on a hot spring day. This is a really easy recipe to make and yet it's fun for dinner parties and is a nice and healthy filling dish. I served this in individual souffle ramekins but you can easily serve this in a baking dish or cast iron skillet.

This recipe serves 4 so alter it based on the number of people you want to serve

2 cups tomato sauce (homemade is absolutely best but you can use store bought)
4 eggs
Fresh thyme and parsley for garnish

Preheat your oven to 350.

If you're using the souffle ramekins, pour 1/2 cup tomato sauce in the bottom of each ramekin and then carefully crack an egg over each being very careful not to pop the yolk because then this will just be messy. If you like runny yolk (which is really how this should be eaten because it adds a wonderful richness to the dish), bake for about 20 minutes. Start checking around 15 minutes because essentially, once the egg white has set and there is no longer any liquid whites, you're done. If you are like my girlfriend and do not like runny eggs, you'll need to cook this closer to a half hour until the yolk is fully set.

Garnish with fresh chopped herbs and serve immediately, just beware of the dish because it's really hot.

*If you're using a baking dish or cast iron pan to make this, simply place the tomato sauce in the bottom and crack the eggs around the pan.