I am a big fan of cheap dinners that use mainly ingredients I already have in my cupboard, and this is one of my favorite go-to weeknight dinners for when I want something more exciting than pasta or a baked potato. It is an Israeli dish of a spicy tomato sauce with poached eggs and feta cheese, and is seriously delicious. I suppose the addition of eggs make this a brunch-appropriate meal, but I will eat eggs any time of the day, and have always made this for dinner. It really only takes about 15 minutes to throw together and another 20 or so to cook, so is easy enough to make whenever you want. I usually make a big batch, and eat it a couple nights a week, heating up the sauce and adding more eggs as needed. You can also use any leftover sauce with pasta, cous cous, or as a pizza sauce if you don’t want the eggs every time. The spice level can also be adjusted to your tastes- I usually err on the side of caution and only add 2 jalapenos, but if you’re making a big batch I would recommend adding one more, as the peppers really lose their spice once chopped up and cooked.
Adapted from Smitten Kitchen/Saveur Mag
Serves 4 to 6
Equipment: Knife, large saucepan, wooden spoon, bowl
1/4 cup olive oil
5 Anaheim or 3 Jalapeno chilies, stemmed, seeded and chopped finely
1 small to medium onion, chopped
5 cloves garlic, crushed then sliced thinly
1 teaspoon ground cumin
1 tablespoon paprika
1 28-oz can whole peeled tomatoes (diced works too)
6 eggs (or as many as needed)
1/2 cup feta cheese, crumbled
1 tablespoon fresh parsley, chopped (optional)
Pita bread for serving
Heat oil in a large saucepan over medium-high heat, then add chilies and onions and sautee until soft and golden brown, about 6 minutes. Add garlic, cumin and paprika, and cook, stirring frequently, until garlic is soft, another 2 minutes.
Put tomatoes and their liquid in a large bowl and crush with your hands (this is a seriously good stress reliever). Add the crushed tomatoes and liquid to the saucepan, along with 1/2 cup water, and simmer about 15 minutes, stirring occasionally, until the sauce has thickened slightly. Season with salt, then crack eggs over the sauce. Cover saucepan and cook until the whites are set and yolk still runny, about 5 minutes. Spoon out eggs and tomato sauce onto plates, and sprinkle the feta and parsley over each plate. Serve with pitas for dipping, or alternatively cous cous on the side.