Shakshuka variant

Did not photograph but here is a picture taken on the coast north of Boston (photo credit: Rob Silversmith, many of the photographs on this blog were taken by Rob).

Recipe for 2 eggs

Heat over medium-low (preferably in a small nonstick saucepan or sauté pan; pan must have a well-fitting lid):

— ~2 tablespoons olive oil,

When hot but not too hot, add

— 1-2 cloves garlic, pressed or minced

Stir and allow to cook for 30-60 seconds. Should sizzle and turn a very light golden. Add

— 1 large or 2 small tomatoes, cut in large dice

Raise heat until mixture begins to boil, then reduce to medium-low. Cook for 15-20 minutes, adding a tablespoon of water from time to time if it gets too dry. Add

— ~2 minced green chillies

— pinch dhania-jeera (coriander-cumin) powder

— pinch garam masala

— ~1/2 teaspoon sugar

— salt and/or fish sauce to taste

— (Taste before deciding whether to add) few drops vinegar, either cider or wine

Cook another couple of minutes. Then slip in two eggs, side by side. You can either break the eggs directly into the pan (I did not do this) or break into a bowl and then slide into the pan. Cover pan, cook for ~4 minutes on medium-low (just high enough that simmering does not entirely subside). Check after 3-4 minutes; whites should look just set. Gently remove onto plate. Salt eggs, garnish with pepper and coriander leaves. Serve with toast.