Make a fast, flavourful, garden-fresh, garlicky tomato sauce and then poach eggs directly in the sauce for a classic Shakshuka. It is traditionally served with bread for sopping up the sauce, but is equally good over cooked rice, noodles, or quinoa. The sauce can be doubled, tripled, or quadrupled and frozen in individual meal-sized portions for a taste of summer in the colder months!
*These ingredients are changeable depending on what's in season. You can replace fresh tomatoes with a 28 ounce can of whole, peeled tomatoes, crushed lightly with your hands. You can add grated or chopped zucchini with the bell peppers, eggplant, grated carrots, or any other handy produce into the sauce, just remember to cook it down until tender.
If your sauce starts sticking to the pan, add a little water, and stir to loosen it up.