Shakshuka

I first learned of this dish on Olga's fabulous blog, Mango & Tomato. Shakshuka is a Middle-Eastern breakfast food - eggs poached in a tomato sauce, herbs and other goodies. I fell in love with Shakshuka at first bite. It's easy, fast, versatile, really yummy (!!!) and great for any time of day, not just breakfast.

Traditionally, Shakshuka is made with a whole poached egg, with yolk still in tact. Since I've been repulsed by egg-yolks (when separate from the whites, hard-boiled or leaky) for as long as I can remember, I make it either with only the white or with a beaten egg. Feel free to cook it any way you like.

(One serving)
Ingredients:
1 tsp olive oil
1 garlic clove, minced
1 tbsp diced white onion
1 large tomato, diced
1 egg
1 oz shredded cheese*
1 tbsp chopped parsley
Salt/pepper

*Use any mild, easily-meltable cheese you have.

Heat the oil on low heat in a small skillet. Add garlic and saute for 60 seconds. Then add onion and tomato and raise the heat to medium-low. Season to taste with salt and pepper and saute for 4 min, stirring frequently. Then make a well in the middle of the skillet and crack egg gently inside (or pour in beaten egg). Turn the heat back to low and cover with lid. Poach for 3-4 min, or until the egg is cooked through. Remove lid, sprinkle with cheese and herbs, and turn heat off. Serve out of the skillet if desired, with chilled white wine and plenty of fresh bread for dipping.
Dinner at home on a hot summer night does not get any simpler or more beautiful than this.