1000 Foods (pg. 697) for information, recipe is my own creation

            Lent recently ended, along with its associated dietary restrictions. Fortunately for those of us inclined to follow Lent Friday fasting rules, eggs and dairy products have been permitted for the last few hundred years. Fish fries are always an option, but for an easy dinner at home that follows both the letter and spirit of Lent, it’s hard to beat eggs. (Or cheese, but that’s a topic for another post. Seriously, instead of fried fish sandwiches, fast food places should offer fried cheese as a meat alternative. I guarantee there’s a market for it.) They’re quick-cooking and versatile, perfect for an evening when you’re tired after the work week. An easy, quick-cooking egg recipe is the Middle Eastern dish shakshuka.

            Tomatoes aren’t just for Italian food. Once they were introduced to the Mediterranean, they were widely adopted across the Middle East and North Africa. The plants thrive in the abundant sunshine, as do sweet and hot peppers. One use for them is in shakshuka, a thick, spicy tomato sauce used to poach or scramble eggs. It’s often a breakfast dish in the Middle East, but also makes a great vegetarian lunch or dinner. The prettiest appearance comes from poaching the eggs whole, producing a mix of red, white, and yellow. Personally, I prefer to scramble the eggs and pour them into wells in the sauce. Either way, a sprinkle of cilantro brightens it up and adds even more color. If you happen to have the gene that makes cilantro taste like soap, I’m sure chopped parsley would be a good substitute. This should be served alongside some bread.

            Ingredients:

• 1 – 2 tablespoons olive oil
• 1 onion, chopped
• 1 green pepper, chopped
• 2 garlic cloves, smashed and minced
• ½ teaspoon red pepper flakes
• ½ teaspoon cumin
• 1 can (about 15 – 16 oz) crushed tomatoes (not tomato sauce)
• 4 eggs
• 2 tablespoons milk
• 1 bunch cilantro (also called fresh coriander), chopped
• Bread, for serving

            Directions:

1. Heat the olive oil in a large skillet over medium heat, then add the onions and peppers with a pinch of salt, sautéing until soft.
2. Add the garlic, red pepper flakes, and cumin, stirring for about a minute. Stir in the crushed tomatoes.
3. Reduce the heat to medium-low. Cook for about 10 minutes, stirring occasionally, until the sauce thickens.
4. Meanwhile, beat the eggs with the milk and a pinch of salt.
5. Make four “wells” in the sauce, then pour in the eggs, dividing evenly. If the wells overflow a bit, that’s fine. Cover the pan and cook until the eggs are set, about 5 – 8 minutes.
6. Sprinkle with about half the cilantro, setting aside the remainder for anyone who wants extra. Serve with bread.

This quantity serves two people, but to feed more, just add another two eggs and one tablespoon milk per person. If serving more than four, double the sauce and use two skillets. And for more fun facts and recipes, make sure to subscribe for free.