WHAT'S COOKIN': SHAKSHOUKA

Oh yeah! Back to the kitchen. Yesterday afternoon, before I got distracted by the flash flood that came swooshing through my yard, I was in the middle of cooking and photographing a Tunisian dish that I wanted to share with you. It's just the kind of simple weeknight meal that I love: easy, delicious, and nutritious, all rolled into one. It's also a great way to use up those late summer tomatoes. Prepare to be dazzled by the aromas in your kitchen!

Paprika Tomatoes with Poached Eggs (Shakshouka)
from Sunset Magazine, Sept. '09

(don't try to save calories by eliminating the oil altogether, since that's what helps you to absorb the lycopene)

Serves 2 (4 if you serve it with a salad or another veggie)

1 1/2 tsp. coriander seeds (or maybe 1/2 tsp. ground coriander?)
1 tsp. cumin seeds
1 1/2 Tbsp. hot or sweet Spanish or Hungarian paprika
About 1/2 tsp. kosher salt
3 large garlic cloves, peeled
1 large poblano pepper, stemmed, seeded, and chopped
1 to 2 Tbsps. extra-virgin olive oil
2 Tbsp. tomato paste
1 1/2 lbs. Roma tomatoes, halved lengthwise
4 large eggs
freshly ground pepper

1. Put coriander, cumin, paprika, and 1/2 tsp. salt in a mortar and pound until crushed; or seal in a plastic bag and crush with a rolling pin. Add garlic and pound into a paste. Set aside. (I used the plastic bag method, then spent most of the meal picking the coriander seed shells out of my teeth, which is why I will probably substitute a smaller amount of ground coriander next time)

2. In a 10-in. frying pan over medium heat, cook chopped poblano in 1 Tbsp. oil, stirring often, until well browned, 10 to 12 minutes. Add spice mixture and tomato paste and cook, stirring, until fragrant, about 1 minute. Stir in 3/4 cup water, then tomatoes. Cook, turning tomatoes occasionally, until softened, 10 to 20 minutes; add more water, 1/4 cup at a time, if mixture starts to get dry (you should see juices around the tomatoes).

3. With a wooden spoon, make 4 depressions in tomato mixture and crack an egg into each. Season with salt and pepper. Cover and cook until eggs are set but yolks are still runny, about 5 minutes.

4. If you like, drizzle the shakshouka with 1 Tbsp. oil, then scoop onto plates and serve with crusty bread.