What do you do with a surplus of tomatoes? It's a great problem to have. Seth found this recipe to try and made it for me for dinner last weekend. It's real name is shakshouska, but I call it "tomato power"
Serves 2 for dinner, takes 45 minutes
Ingredients:
1.5 tsp coriander seeds
1 tsp cumin seeds
1.5 Tbs paprika
1/2 tsp salt
3 large garlic cloves pressed
1 large poblano chile, stemmed, seeded and chopped
1 to 2 Tbs extra virgin olive oil
2 Tbs tomato paste
1.5 lbs Roma tomatoes, halved lengthwise (1 lb is plenty if that's you have on hand)
4 large eggs
Freshly ground pepper
Mix coriander, cumin, paprika, and salt in plastic bag. Using a rolling pin, crush seeds in bag (or you can use a mortar and pestle. Once seeds are cracked, add garlic and mash into a paste with the seasoning. Set aside.
In a 10 inch saute pan (with a lid for later) over medium heat, cook chile in 1 tbsp. oil, stirring often, until well browned (10-12 minutes). Add spice mixture, garlic, tomato paste, and cook until fragrant, about 1 minute. Stir in 3/4 cup of water, then tomatoes. Cook, turning tomatoes occasionally until softened (10-20 minutes) add more water if mixture starts to dry.
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 (4 - 5 minutes).
Serve with crusty bread.
From Sunset Magazine, Sept 09
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