Goodly Hearty Tomato Shakshuka
Hearty Tomato Soup is a great starting point for tomato-based dishes such as pasta sauces and casseroles. Here we use it in shakshuka, a Middle Eastern egg dish that’s good for breakfast, lunch or dinner. Serve a crusty, rustic bread with it for mopping up the sauce.
Makes 2 servings
Place the Hearty Tomato Soup and water in a blender and puree until smooth.
Heat the oven to 350°F (175°C). Heat the oil over medium-heat in a 10-inch (40 cm) frying pan. Add the peppers, onion and garlic. Cook, regulating the heat until the peppers and onion soften but not brown. Add the paprika(s) and cumin and stir for a few seconds. Add the tomato soup and water; bring to a simmer and cook for 5 minutes
Make 4 deep depressions in the tomato mixture that are large enough to hold an egg with the back of a spoon. Crack an egg into each depression. The easiest way to do this is to crack each egg into a small bowl and slip it into the depression. Spoon a little bit of the sauce on the edges of the whites. Season the eggs with salt and pepper and place the pan in the oven. Bake for 8-12 minutes, checking frequently after 8 minutes. They’re done when the whites are opaque and the yolks are still soft. They should jiggle in the center when you gently shake the pan.
Remove from the oven. Sprinkle with parsley and serve immediately.