Shakshuka (also known as eggs poached in tomatoes) is a way of cooking that makes you sound sophisticated and more worldly than you actually are. It’s my favorite because you really only need two ingredients and a pan, but Adam will still find it impressive. Bonus points if (by some miracle) you have bread in the house to go on the side.
How to Make Shakshuka
Step #1: Assemble your ingredients. These must include diced tomatoes and eggs. It can also include onions, garlic, other veggies, and various spices. Not picture: Olive oil, salt, and pepper.
Step #2: In a caste iron skillet, heat up some olive oil. (Just use your best judgment. Measuring spoons are for weenies.) Chop up and saute onion and garlic until translucent (or until you get bored and decide it’s time to move on to the next step).
Step #3: Pour in a can or two of diced tomatoes. In my infinite wisdom (or is it predictability), I bought diced tomatoes with garlic and onion already mixed in. Probably because I knew there was no way we were ever going to have all the ingredients in the house at once.
Step #4: Let this boil for a little while until most of the liquid is gone. Or do what I did and wait 5 minutes, get impatient, and move to step #5.
Step #5: Make little divets in the tomatoes with the back of your spoon and crack the eggs into said-divets.
Step #6: When the eggs are done enough for you, remove from the heat. I added some capers on top of mine because they were in the fridge and I wanted it to look like I had thought this through and knew what I was doing. Serve with bread (or tortillas if that’s all you have in the fridge because apparently, neither person in your relationship believes in going to the grocery stores).