Shakshuka

Have you ever seen Grosse Pointe Blank? John Cusack (sigh. drool.) plays a hit man who returns home to Grosse Pointe, Michigan for his high school reunion and one last hit. At some point in the film, Minnie Driver suggests that the poor, embattled Cusack subject himself to shakabuku, or "a swift, spiritual kick to the head that alters your reality forever." Can you tell I've seen this movie many times?

Every time I've made shakshuka, an Israeli dish consisting of eggs cooked in a spicy tomato sauce and often served with pita, I think of that movie. Methinks it might be time to buy the DVD?

But honestly, this is a tasty dinner. I've located its origins as being Tunisian, or at least in the North African region, and it was first introduced in Israel by Tunisian Jews. Whatever its origins, it's cheap to make, vegetarian, and a great addition to your cookbook. So make it and watch the movie. At the same time.


Shakshuka
(adapted from Smitten Kitchen)

2 tbsp. olive oil
1 small onion, finely diced
4 cloves garlic, minced
1 green pepper, finely diced
1 jalapeno, finely diced
1 tsp. cumin
1 tsp. paprika
1-28 oz. can whole tomatoes, with juice
4-6 eggs
Black pepper
1/4 cup feta cheese
1-2 tbsp. chopped flat leaf parsley


Directions
1. Heat oil over medium heat in a skillet. Add onion, garlic, green pepper, and jalapeno to pan and cook until lightly browned. Add spices and stir to combine, cooking until fragrant.
2. In a bowl, pour in tomatoes and juices. Crush tomatoes by hand. Add tomatoes and juices into pan. Simmer for 10-15 minutes, or until thickened.
3. Crack eggs into the sauce but do not disturb by stirring. Cover and cook for 5 minutes, or until eggs are set. Remove from heat and sprinkle with black pepper, feta, and parsley. Serve with warm pita or a good crusty bread.