Made Weekly

a cooking experiment: five recipes, five days, one ingredient
I made this over the weekend, so I had no ingredients to photograph. But it was the partial inspiration for egg week, so I had to post it anyway.
Ingredients1 28-oz. can crushed or diced tomatoes1 small onion4 cloves garlic1/2 - 1 jalapeño (to taste, depending on how spicy they are)1 t. cumin4 - 6 eggsparsley, mint, or cilantropitaolive oilsalt & pepperfeta cheese (optional)labneh or greek yogurt (optional)
InstructionsFinely chop the onions and jalapeño, and slice the garlic. In a large saute pan, sweat the vegetables over medium heat with a bit of oil until soft. Add cumin and tomatoes. Bring to a simmer, lower heat, and cook with the lid on for 10 minutes or so. Taste and adjust seasoning / spice level.
Crack your eggs on the surface of the sauce (you can dig a spoon in to create a bit of a divot if you want). Cover and cook for 4 minutes or so, or until the whites are set and the yolks are still a bit runny. 
Top with cheese, herbs, and season with salt and pepper. Serve with pita and yogurt or labneh on the side. 

I made this over the weekend, so I had no ingredients to photograph. But it was the partial inspiration for egg week, so I had to post it anyway.

Ingredients
1 28-oz. can crushed or diced tomatoes
1 small onion
4 cloves garlic
1/2 - 1 jalapeño (to taste, depending on how spicy they are)
1 t. cumin
4 - 6 eggs
parsley, mint, or cilantro
pita
olive oil
salt & pepper
feta cheese (optional)
labneh or greek yogurt (optional)

Instructions
Finely chop the onions and jalapeño, and slice the garlic. In a large saute pan, sweat the vegetables over medium heat with a bit of oil until soft. Add cumin and tomatoes. Bring to a simmer, lower heat, and cook with the lid on for 10 minutes or so. Taste and adjust seasoning / spice level.

Crack your eggs on the surface of the sauce (you can dig a spoon in to create a bit of a divot if you want). Cover and cook for 4 minutes or so, or until the whites are set and the yolks are still a bit runny. 

Top with cheese, herbs, and season with salt and pepper. Serve with pita and yogurt or labneh on the side. 

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  15. mgmullendore reblogged this from madeweekly and added:
    I’m seriously excited to make this! I love a good egg recipe.