It isn't Shakshuka. But this dish is a quick, incredibly satisfying substitute.
Or maybe just it's own thing.
It came about this way: I had some roasted tomatoes left over and wanted to use them in some other way than the leftover reheat.
But I didn't feel like cooking anything extravagant. So I made the leftover reheat.
But then I topped it with sunnyside egg/runny yolks, which I think can make just about any vegetable dish worthier.
This quick Mock Shak is a good bet for lunch, brunch and even dinner when you don't feel like fussing or spending too much time making a meal.
Obviously you can make the tomatoes a day or two ahead and reheat.
Glorious isn't it?
- 12 plum tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1-2 tablespoon butter or olive oil
- 4-8 large eggs
- grated Parmesan cheese, optional
Preheat the oven to 425 degrees. Cut the tomatoes in half lengthwise and place them cut side up in a baking dish large enough to hold them in a single layer. Brush the tops with olive oil and scatter the garlic on top. Sprinkle with salt, pepper, basil and parsley. Bake for about 20 minutes or until the tomatoes are soft. Place 6 halves on each of four plates.
When the tomatoes are almost finished roasting, heat the butter in a large saute pan over medium-high heat (or use two pans if making 8 eggs). When the butter has melted and looks foamy, crack 4 eggs into the pan (or 4 eggs into each of the two pans) and cook them, sunnyside-up style until cooked to the desired doneness. Place one or two eggs one each dish over the roasted tomatoes. Sprinkle with Parmesan cheese, if desired.
Makes 4 servings