Zucchini Bread Oatmeal

I’ve had “make zucchini-banana protein muffins” on my to-do list, unchecked, for two weeks. Every time I venture into the fridge, I imagine the two requisite oblong squashes looking up at me expectantly, crestfallen when I summarily close the door in their face. I want to make them, I really do. What is it about the start of fall that demands a heavily spiced cucurbita loaf? But my craving are invariably met with a timely excuse. Yesterday I didn’t want to scrub the muffin pan, today I don’t have time to wait for them to cook. If only goodwill and an obstinate appetite could conjure my zucchini bread; no whisk, spatula, or oven required. “I don’t even need the whole thing—just a bite, one taste!” I bargain pleadingly with my fantastical bread, as my courgettes judge my laziness harshly from inside their temperature-controlled bin.

 Alas, I must’ve done something that pleased the craving gods, because lo and behold, I stumbled across Zucchini Bread Oatmeal. Are you familiar with the Food52 List called “Genius Recipes?” This brilliant baking hack belongs at top. Here, all the key elements of a loaf of zucchini bread are added to simple stovetop oats—zucchini, cinnamon, nutmeg, vanilla—then stirred continuously in sweet, velvety coconut milk (soy milk or almond milk make great alternatives). Chia seeds give the porridge a thick, pudding-esque texture, so you don’t feel like you are eating oatmeal so much as the just-shy-of-cooked-through inside of a muffin. Cue the Pinkberry toppings bar please, because what you spoon on top matters almost as much as the pot's contents. I chose coconut chips, pecans, and chopped dates, which added delightful sweetness and crunch to the gooey porridge. Chocolate shavings, raisins, and a drizzle of honey are other great options. I take collagen peptides, so in went those too; if you are looking for a protein boost, try swirling in a spoonful of pea protein or, at the end so it doesn’t curdle, Greek yogurt.


While I reveled in the luxuriousness of my dessert-for-breakfast, I thought of all the other treats I could hack with this formula. Carrot cake, banana bread, pumpkin loafs—all excellent contenders for the stovetop miracle. A big batch of this 10-minute single bowl whip-up will keep for a few days, just add a splash of milk before heating it in the microwave. Shocking to no one, I ate a double portion in one sitting.

Zucchini Bread Oatmeal (from Oh She Glows)
Makes 2 generous bowls

Ingredients
For the oatmeal:
1 14-oz can light coconut milk (or 1¾ cup almond or soy milk)
2/3 cup rolled oats
1 cup packed finely grated zucchini (1 medium)
2 Tbsp chia seeds
½ to 1 tsp cinnamon, to taste
Dash of ground nutmeg
1½ Tbsp pure maple syrup or 1 large ripe banana, mashed
Small pinch fine sea salt
1 tsp pure vanilla extract

Topping suggestions:
Chopped pecans
Raisins or chopped pitted dates
Maple syrup, honey, or coconut sugar
Cinnamon
Shaved dark chocolate

Hemp hearts

Coconut flakes

Directions:
1. Add all of the oatmeal ingredients except for the vanilla to a medium pot and stir to combine. Bring mixture to a simmer over medium-high heat. Reduce heat to medium. Cook uncovered for 7 to 9 minutes, stirring frequently, until thickened.
2. Remove from heat and stir in the vanilla. Adjust spices and sweetener to taste, if desired.
3. Divide the oatmeal into bowls and top with your desired toppings. Leftovers will keep in an airtight container in the fridge for 3 to 5 days. To reheat, add the leftovers to a small pot along with a splash of coconut milk. Stir and heat over medium until heated through. 

Asparagus, Pea and Goat Cheese Frittata

Locavores, rejoice. After an interminable wait, spring’s signature produce has finally arrived. Cue major farmers market kvelling over Saturday's visit to Abingdon Square Greenmarket, where ramps, fiddlehead ferns, rhubarb, grape tomatoes, and the king of them all, asparagus, were brightly displayed in ravishing novelty. It’s even the season for eggs—fowl egg-laying is triggered by lengthening daylight come Spring.

Cup of Jo—one of my favorite lifestyle blogs —is conducting a recipe series this month featuring the best of seasonal produce, so I tackled their very first featured recipe: Asparagus, Pea and Goat Cheese Frittata. Normally, I shirk away from frittatas, as this egg preparation tends to be a saturated fat surfeit that's way too rich for my palate. Indeed, the original recipe called for plenteous amounts of oil, butter, and heavy cream in addition to fat-rich eggs and goat cheese. But I was not to be deterred! I eliminated (most) of these extra fat sources and added a healthy dosage of asparagus for a result that was spot on spring-lite: fresh veggies stole the spotlight instead of being overshadowed by their artery-clogging peers, with a tinge of buttery goat cheese folded into the fluffy eggs for a wholesome finish.

You could even call this frittata a veggie-spiked Spanish omelet, as layers of potato are an instrumental addition to the veggies, cheese, and egg. Stacked in classic Spanish tortilla style, the sweet, buttery potatoes add true substance to the dish—you don't even need a slice of toast on the side for that carb fix. It also makes the frittata extremely versatile for any meal. While I ate it two days in a row for breakfast, it made a satisfying dinner the next few nights as well (and kept, in the fridge, like a gem).

Cooking time may vary: I shaved off about 10 minutes on the potatoes and forwent letting them cool, but noticed my eggs needed a bit more than the allotted 35-40 minutes to cook (stick a knife in the center and when it emerges cleanly, you are good to go). I acknowledge that this recipe is a time commitment, and other egg preparations could be completed with the same ingredients in a fraction of the time. But I promise: when you cut into that first slice of beautifully layered potato and egg pie, it is so worth it.

Asparagus, Pea and Goat Cheese Frittata (lightened up from Cup of Jo)

Serves 6

Ingredients:
2 Tbsp canola oil
1 small yellow onion, cut in half and into medium slices
3 large russet potatoes, peeled and sliced 1⁄8-inch thick
Kosher salt
Freshly cracked black pepper
6 large eggs
2 Tbsp finely chopped flat-leaf parsley
1⁄4 cup low-fat milk

Half a bunch asparagus, ends removed and cut into 1-inch pieces
1 cup peas (if frozen, thawed)
1⁄3 cup crumbled goat cheese

Directions:
1. Place a rack in the middle of the oven and preheat to 400F. Line a rimmed baking sheet with foil and set aside.

2.In a medium sauté pan set over medium heat, heat 1 tablespoon oil. Add the onions and cook, stirring, for 6 minutes, until translucent and just starting to brown. Add 3 tablespoons of water and cook for about 4 minutes, scraping up any brown bits from the bottom of the pan, until the water evaporates and the onions take on a uniform brown color.

3,Transfer the onions to the prepared roasting pan. Add the potato slices and toss well. Add 1 tablespoon of oil and season generously with salt and pepper. Toss with tongs. Cover the pan with foil.

4. Bake until the potatoes are tender, 25 to 30 minutes. Let cool for 15 minutes. Reduce the oven temperature to 350F.

5. In a large bowl, whisk together the eggs, parsley and milk. Stir in the peas, asparagus, and half of the goat cheese. Season with salt and pepper.

6. Coat a 10-inch cast-iron skillet set over medium-high heat with cooking spray or an additional tablespoon of oil. Add half of the cooked potatoes and goat cheese to the pan. Top with half of the egg mixture, spreading the veggies as evenly as possible across the pan. Add the remaining potatoes, followed by the remaining egg mixture, again spreading the remaining peas, asparagus and goat cheese across the tortilla. Cover with foil.

7. Bake for 30 minutes. Remove the foil and bake for 5 to 10 more minutes, until the tortilla is slightly browned and lightly puffed. Slice and serve directly from the skillet, warm or at room temperature.

Veggie Loaded Huevos Rancheros

This Veggie Loaded Huevos Rancheros recipe is inspired by my brunch at Esperanto last Saturday.  Sitting blissfully at a corner table next to large open windows on this warm(er) spring day, my two friends and I were thoroughly content as we made our way through fresh guava mimosas and a delightful huevos rancheros plate layered with crispy tortilla, soft eggs, and ample black beans & pico de gallo. As we stood up to leave, I felt a feeling I've never felt before after a leisurely weekend (and slightly hungover) restaurant brunch: I was perfectly satisfied. No bursting at the seams, cant-wait-to-unbutton-my-jeans i'm soooo full feeling. I might actually be hungry again in a few hours.

I attribute this feeling to the nature of Latin American cuisine (Esparanto is Brazilian). While American (most notably, Southern) style brunch is often loaded with heavy cheese, pork-stuffed in every place possible, and bursting with butter, carbs and cholesterol, the Latin American reliance on spice rather than fat makes it a much lighter option in the brunch circuit. Instead of reaching for butter or syrup to top off our meal, the ultimate huevos rancheros condiment is hot sauce; packing a fiery punch at 0 cals. The hallmarks of huevos rancheros—fiberous black beans, veggie-chocked pico de gallo, whole-grain corn tortillas—are totally low cal and healthy; and deserve the credit for saving you from the (third trimester) food baby a lot of us feel after brunch. Of course, the healthiness of your meal will vary depending on the amount of oil and cheese used in its preparation, which is why making your own version at home is the perfect way to go!



Inside my own kitchen, the ravenous vegivore inside me hungered for more green. To satisfy my feisty craving, I did a quick saute of diced zucchini and onion to add an extra veggie-filled layer to my huevos rancheros. The result was exactly what I was looking for: the zucchini not only paired seamlessly with the pico de gallo and beans; but gave me more to munch on (sans added cals) as I stacked my tortilla high.




You can cheese up this recipe to your own liking—I recently realized that I am not as big of a fan of cheese (GASP) as some of my other friends. Don't get me wrong, I like cheese a lot! And I used to say I love it until I saw the sheer delight that my peers consume blocks of it with and realized well...I don't like it THAT much! For this recipe, it's fun to sprinkle a layer of shredded cheese atop each layer—after the egg, then veggies, then salsa, then beans—and finally one on top. That being said, be mindful of how much you use—I recommend no more than 1/4 cup a serving of low-calorie cheese. Because I am just a cheese liker and not a cheese lover, I only sprinkled my cheese atop the egg as it was cooking for melty yummy perfection.


The spiciness of this recipe begs for a sweet brunch cocktail alongside it. I loved my guava mimosa; how about a blood orange screwdriver? Muddled fruit caipirinha? Morning sangria? Which one will you choose to accompany your picante breakfast plate?

Veggie Loaded Huevos Rancheros
Serves 2

Ingredients:
2/3 cup diced tomato
1 jalapeño, minced
2 tbsp diced onion + 1/4 cup (for zucchini mixture)
1 zucchini, diced
1/4 cup packed chopped cilantro
juice of 1 lime
salt & pepper to taste
1/2 cup drained black beans
1/2 cup shredded cheese (reduced fat cheddar or Trader Joe's Shredded Lite Mexican Blend)
2 large whole wheat or corn tortillas
2 eggs
Hot Sauce (optional)

Directions:
1. Prepare pico de gallo. Mix diced tomato, jalapeño, 2 tbsp onion, cilantro, lime juice, and generous sprinkle of salt & pepper in a small bowl. Set aside.

2. Prepare zucchini mixture. Heat 1 tbsp extra virgin olive oil in a large skillet over medium heat. Add zucchini and 1/4 cup onion and saute (stirring frequently), uncovered, until onions soften and zucchini begins to brown, about 5 minutes. Sprinkle with salt & pepper and set aside in a small bowl.

3. Prepare tortilla. In a toaster oven, bake tortilla at 425 degrees until it browns and crisps, almost to the point of burning. (If you don't have a toaster oven you can do this in a regular oven or crisp via stovetop in the large skillet over high heat, covered, turning over once.) Place tortilla on serving plate.

4. Cook eggs. Spray large skillet with cooking spray or coat with an olive oil mister over high heat. Crack eggs over pan. When edges start to brown and crackle (about 1-2 minutes) gently flip eggs over, being careful not to break the yolk. Cook for another 2 minutes, and then set atop respective tortillas.

5. Sprinkle 1 tbsp of cheese over the egg. Divide zucchini mixture evenly over two tortillas, and add another tbsp of cheese. Add beans to each tortilla along with a third tbsp of cheese. Top off tortillas with evenly divided pico de gallo, and garnish with last tablespoon of cheese. Serve with hot sauce, if desired. Buen Provecho!

Breakfast Muesli

I've thought about writing a post on Breakfast Muesli many times. What holds me back is that I don't have the exact recipe to replicate the Bircher Yogurt Muesli from Melonhead in Coogee, Australia that this concoction is modeled after. I hold their muesli in such high esteem—and with such fond memories— that compromising it's greatness by producing a subpar imitation would be absolutely tragic. So for four years, I've made it, and never wrote about it. It was my own little tribute to my time abroad in Australia.

But then I realized, you know what? This is REALLY good. And every time I make it, it's always really good. So even if it isn't just like the one from Melonhead (which it's not, because their yogurt is magical), it's definitely worth sharing.

Muesli is a popular European breakfast meal comprised of rolled oats, nuts, and dried fruit. In Australia, they eat it like Americans eat cereal. While dry muesli is consumed in similar fashion to granola, fresh muesli is more like oatmeal; the oats are soaked in water or fruit-juice and then mixed with a dairy like yogurt or cottage cheese.

This breakfast muesli encompasses every awesome breakfast meal in one. Fresh fruit & yogurt, oatmeal, and dried fruit & nut granola are all stewed together to create a creamy, delicious breakfast bowl sprinkled with crunchy bites of fruit and nuts. Because it is packed with so much energy—whole grain oats, protein-full yogurt, and filling nuts & fruit make a great start to the day—this amazing bowl of yumminess is also totally refreshing for a mid-afternoon power snack. I have to confess, sometimes when my sweet tooth is acting up, I even make it for dinner!

As I said before, this recipe is by no means perfect, so feel free to take liberties with ingredient proportions and substitutions. Don’t love almonds? Try pecans or walnuts instead. Not into raisins? Swap for dried apricots or dates. 

There are a few ways to combine the orange juice and oats. One is to soak the oats in OJ for at least an hour (or overnight). For an added crunch, lightly toast the oats and nuts pre-soak. If you want a smoother muesli, more like a porridge, you can cook the oats in the orange juice: add half a cup of water, and microwave on medium-high heat for 3 minutes. Because this recipe is really sweet, feel free to eliminate the honey, dilute the orange juice, or half the dried fruit to cut down on sugar. I hope you enjoy this treat from down under as much as I do!

Breakfast Muesli

Makes 2 servings

Ingredients

½ cup old-fashioned rolled oats

¾ cup plain Greek yogurt

½ cup orange juice

1 red apple, diced (I like gala or Jonagold)

¼ cup raisins

¼ cup slivered almonds

2 tablespoons honey

Generous sprinkling of cinnamon & nutmeg

Directions

1. Prepare oats (soak in orange juice for 1 hour, or cook in microwave per instructions above).
2. In a large bowl, combine diced apple, raisins, yogurt , honey, cinnamon, and nutmeg. Add oats. Mix thoroughly, and adjust ingredients per taste-test.
3. Sprinkle mixture with almonds, and enjoy!

Chocolate Walnut Espresso Loaf

Happy Valentines Day! What are you doing to celebrate this year?  I hope it's something wonderful. I love the idea of a holiday celebrating love. Plus, it's the only day of the year where excessive consumption of chocolate and wine is deemed perfectly acceptable for everyone.

And speaking of chocolate and wine...our two favorite Valentines Day indulgences revert back to their natural roots in this Chocolate Walnut Espresso Loaf, utilizing cocoa powder and grapeseed oil for a health(ier) chocolate treat that's just as rich and decadent as the name suggests. (Obviously, to fit the occasion!) The cocoa and expresso powder are bitter and raw, but thickened by the creamy yogurt. Sugar is not overpowering here, a seriously welcomed relief if you've spent the day stuffing your face on drugstore candy (guilty as charged.) Best of all, since the chocolate loaf is lightened in fat but packs a caffeine punch, it makes a great breakfast option in addition to an afternoon pick-me-up or post-dinner sweet treat.

The outside crumb is firm and crunchy, thanks to a generous smattering of toasted walnuts, giving way to an impossibly dense, moist center. The bitterness is almost startling—begging to slice off another piece to make sure—but as I mentioned before, the absence of saccharine overmuch pleasant and comforting. It's kind of like a sophisticated mocha brownie bread. Oh Chocolate Walnut Espresso Loaf...will you be my valentine?

I've already delved into cocoa powder's fruitful flavanoids in my other chocolate recipes, but grapeseed oil is new to both this blog, and to me.  When grapes are pressed to make wine, the grape seeds become separated from the grapes. Upon grinding, the seeds release an oil that contain fatty compounds, proteins, vitamin E and our friends the flavonoids. One kind, OCPs (oligomeric proanthocyanidin complexes, say that 5 times fast) is an especially health-touting antioxidant.

Grapeseed oil is often found in recipes that require a high cooking temperature thanks to its high "smoke point", meaning it resists releasing free radicals (a known cancer risk) during cooking at extremely high heat levels. While grapeseed oil does contain both heart-healthy omega-3 and omega-6 fatty acids, don't throw out that olive and canola oil just yet. It's omega-6 content is almost double its omega-3 (the healthier of the two), plus it's high polysaturated fat content means that while it lowers LDL (bad cholesterol), it may lower good cholesterol too.

Chocolate Walnut Espresso Loaf (from Serious Eats)
Yield: 1 loaf

Ingredients:

• 1 1/2 cups (7.5 ounces) all purpose flour (I used 1/3 whole wheat; 2/3 white)
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon instant espresso powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup (7 ounces) sugar
• 1/2 cup grapeseed oil
• 1 cup Greek yogurt
• 1/2 teaspoon vanilla extract
• 1/2 cup plus 4 tablespoons chopped walnuts

Directions:
1. Grease an 8- by 4-inch loaf pan with oil and lightly dust with flour, knocking out any excess. Adjust oven rack to middle position and preheat oven to 350°F. In a small bowl, whisk together flour, cocoa powder, espresso powder, baking powder, and salt; set aside.

2. In a large bowl, whisk together eggs and sugar until smooth. Add grapeseed oil, yogurt, and vanilla extract and whisk until combined. Add dry ingredients to bowl and whisk until just combined. Stir in 1/2 cup walnuts.

3. Pour batter into prepared pan and smooth top. Sprinkle remaining walnuts over top of cake. Bake until top is dry and a cake tester inserted into the middle of the cake comes out clean, about 50 minutes. Let cool 15 minutes then turn out onto a wire rack to finish cooling.

Sources:

"Grape Seed." University of Maryland Medical Center. University of Maryland Medical Center, n.d. Web. 13 Feb. 2013.

Marie, Joanne. "Grape Seed Oil Health Benefits." SF Gate. San Francisco Chronicle, n.d. Web. 13 Feb. 2013.

Sacks, Frank, Dr. "Ask the Expert: Omega-3 Fatty Acids." The Nutrition Source. Harvard School of Public Health, n.d. Web. 13 Feb. 2013.

Spiced Citrus Tofu Veggie Scramble

I'm at it again—in defense of tofu.

I woke up on this lazy Saturday morning, in deep rumination over what kind of omelette to make for breakfast; conducting a complete mental inventory of all available veggies and cheeses. I open the fridge, and:

No eggs. I blink. No. Really? Really, confirms the refrigerator. It's 17°F degrees outside, Accuweather informs me. Feels like: 11°F. Inside, I'm already wearing a blanket and wool socks. So my corner bodega run is out of the question.

And then I see, partially obscured in the crowded kitchen cabinet, a box of silken tofu. It is staring at me. (It IS.) I challenge you, it smirks silently. OK, I think, challenge accepted! Let's do this. I've been reading a lot of rave reviews over tofu breakfast scrambles; egg-lovers swear they are converts to the soy substitute based solely on this dish.

My recipe hails from Kathy at Lunch Box Bunch, a reputable vegan who names the breakfast tofu scramble a "hearty, savory veg-classic." This Spiced Citrus Tofu Veggie Scramble recipe was test-kitchen approved by her non-vegan boyfriend. I have to admit, I definitely had my doubts going in: orange juice, soysauce and tumeric in the morning?! Hmm...I thought I'd be back to eggs first thing Sunday morning. But once again, the tofu won me over, fair and square.

This recipe is fantastic. The silken tofu was so light and airy, producing a crumbly, melt-in-your-mouth effect. The orange juice, apple cider vinegar and soy sauce yielded a very tempered acidity, and the light spice provided flavor without overpowering in the least. Put it this way: even though the scramble has hints of tumeric and cumin, this is NOT an Indian curry dish. It is 100% breakfast appropriate. A bountiful assortment of veggies add a wonderful flavor and nutrient boost to the piquant protein, plus a lovely crunch thanks to the kale and carrots. All wrapped up in a whole-wheat tortilla, this scramble is the perfect way to start your day. I enjoyed the tofu veggie scramble wrap plain, but you could definitely serve with a side of salsa.

Another nice things about tofu breakfast scrambles is their versatility; seasonal/favorite vegetables are welcomed based on your preference—Kathy recommends mixing it up to keep the recipe fresh—and spices are flexible. Tumeric is often used because it's yellow color is reminiscent of eggs, but if you're not feeling the spices, consider mixing your scramble with chopped parsley or basil. Cheese (vegan or real) is also a great addition; I chose feta, which complemented the leafy greens.

As I had already decided I was not leaving my kitchen, I made a few edits to the recipe based on my ingredients at hand.

Spiced Citrus Tofu Veggie Scramble (derived from Lunch Box Bunch)
Serves 3-4

Ingredients:
2 Tbsp olive oil
1 large carrot, shredded (or 1 cup matchstick carrots)
1 small onion, diced
1 tsp cumin
2 tsp tumeric
2 Tbsp soy sauce
2 Tbsp apple cider vinegar
1 small orange, juiced (about 1/4 - 1/3 cup juice) +1 tsp orange zest OR 2 Tbsp orange juice concentrate
15 ounces extra firm tofu, cubed or Silken tofu, well-chopped
1 cup frozen or fresh spinach
1 cup kale, thinly sliced, ribs removed
Optional veggies: shredded zucchini, swiss chard, bell pepper, mushrooms, tomato
Optional cheese: feta, mozzarella, cheddar, vegan cheese
Whole-Wheat tortillas
Salsa

Directions:

1. Prepare tofu, squeezing out as much excess tofu liquid as possible. (This can be achieved by wrapping tofu in a paper towel and microwaving for 1-2 minutes).

2. In a large saucepan, heat olive oil over medium heat. Add carrots, onions, and about half the amounts of soy sauce, apple cider vinegar, tumeric, cumin and a dash of pepper. Saute until the onions have translucent edges and the carrots have softened, about 5 minutes.



3. Add in the remaining amounts of the seasonings, along with the tofu, orange juice and orange zest (or orange juice concentrate). Saute for 4-5 minutes over medium heat, cover off so the excess liquid evaporates.



4. Taste-test the mixture and modify the spices as needed.

5. When tofu is just about cooked and all the excess liquid has been absorbed or steamed off, add in spinach and kale. Saute until veggies wilt.

6. Remove pan from heat. Fold in cheese, if desired. Transfer scramble to a large bowl.

7. In the same pan, heat a light coating of olive oil from a spritzer (or cooking spray). Add tortillas, one at a time, and cook for 2-3 minutes, until tortilla browns. Flip and cook for same amount on the other side. Spoon scramble into warm tortillas, and serve with salsa if desired. 

Shakshouka (Spicy Tomato Sauce Poached Eggs)

Brunch being a frequent occurrence on my Sunday afternoons, I’ve indulged at many spots all over NYC, only recently to discover that I consistently seek out one dish in particular: Shakshouka (Spicy Tomato Sauce Poached Eggs). There’s something about the soft yolk of the poached egg folding into the simmering, hearty tomato sauce- the leftovers sopped up with toasted slices of warm pita- that I just can’t get enough of. So as you can imagine, I was over-the-top thrilled to learn that these amazing eggs are super easy to make at home, while preserving every bit of deliciousness found in their restaurant-made counterpart.

Shakshouka is a traditional Mediterranean dish of eggs poached in a spicy tomato sauce with chili peppers, onion, and cumin. It is also known as Tunisian Eggs, after the country it is believed to have originated from.

I know tomato sauce doesn’t usually join us for breakfast, but the combination of eggs and sauce is truly magical here. I almost don’t know how I can return to the standard eggs with ketchup! The onions, peppers, tomato, cumin, paprika and cayenne add serious heat and flavor plus a hearty serving of veggies. Eggy brunch is usually a cholesterol nightmare, but Shakshouka is actually totally healthy: No butter to be seen with the olive-oil tomato base, vegetables are in abundance, and whole-wheat pita contributes a nutrient-filled grain. You can easily substitute egg whites for your poached egg to totally eliminate bad fats here, but I recommend keeping at least one- mixing it into the savory sauce is not something to be missed!

Shakshouka (Spicy Tomato Sauce Poached Eggs)

Yield: 2 Servings

Ingredients
4 large eggs
1 cup favorite tomato sauce (I used Cucina Antica's spicy arriabbata sauce, try to find one that's low in sodium, added sugar, and uses only natural ingredients- no preservatives)
1 medium vidalia or yellow onion, diced
1 bell pepper (green or orange), diced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/8 cup - 1/4 cup water, as needed
1/2 cup chopped parsley, tightly packed, for garnish
salt & pepper to taste
1 tbsp olive oil

Directions
1. Heat olive oil in a large skillet over medium heat. Add onion, and saute for 2 minutes. Add bell pepper and cook for 5 more minutes, until vegetables are softened. Add cumin paprika, and cayenne; cook for 2 more minutes.
2. Turn heat to low, and add tomato sauce. Slowly pour in water until the sauce consistency resembles a thick sauce, juicy but semi-solid.
3. With a spoon, gently push aside the tomato sauce in 4 places, making a pocket for the eggs. Pour each egg over a pocket and cook with the cover on, for about 10 minutes, until egg is cooked to your liking. (For a runny egg, cook for about 5 minutes, or poach egg separately and add at the end.)
4. Remove each egg from the skillet (serve 2 eggs per person) with a generous amount of sauce. Sprinkle with parsley, salt, & pepper (add hot red pepper flakes too if you like heat.) Serve with toasted pita wedges to scoop up excess sauce.