Shakshuka

Had Shakshuka at the wonderful Hummus Kitchen (http://www.hummuskitchen.com/) in Manhattan. It's a Middle Eastern stew with an egg in it. This recipe from the Boston Globe (http://www.boston.com/lifestyle/food/articles/2009/07/01/shakshuka_recipe/) but I've sort of messed with it. You can also add meat (in the one I had there was sausage and only one egg).

2	tablespoons olive oil
2	cloves garlic, finely chopped
1/2	teaspoon crushed red pepper
1 1/2	cups canned tomatoes, drained and crushed in a bowl
1/2	teaspoon ground cumin
2	tablespoons tomato paste
8	eggs

1. In a skillet, heat the oil. Add the garlic and crushed pepper. Cook, stirring constantly for 1 minute or until the garlic is lightly browned. Add the tomatoes and cumin. Cook, stirring often, for 10 minutes.

2. Add the tomato paste, cover the pan, and simmer for 2 minutes. Taste for seasoning; the sauce should be highly flavored. Add more crushed red pepper or salt, if you like

3. One by one, break the eggs into the tomato sauce, jiggling the pan a little to spread the whites.

4. Partially cover the pan and cook over low heat for 5 minutes or until the whites set. Adapted from “Book of New Israeli Food’’