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For some reason, I have an excessive amount of tomato paste. So much tomato paste. The most tomato paste. So I’ve been trying to find things to make to get rid of this stockpile of tomato paste. I made ketchup one time and it is seriously some of the best ketchup I’ve ever had. And I’m not really a big ketchup fan. But this post is not about ketchup. It is about shakshuka.

Shakshuka is a dish of most likely Middle Eastern/North African origin, often accredited to Tunisia. It consists of eggs poached in a sauce of tomatoes, onions, chilies, and some cumin. It’s delicious. Really great breakfast. So I made some in hopes to get rid of some tomato paste.

I technically didn’t make shakshuka, I guess. I made something inspired by it. Because along with the tomato paste and tomatoes that I was getting rid of, I wanted to get rid of some sherry. There is no sherry, or any other alcohol, in shakshuka. But there are alcohol soluble flavors in tomatoes and I had alcohol that I wanted to get rid of. Soooo…in it went.

In the end, my tomato base involved a bell pepper, (chopped), half an onion (chopped), 5-6 cloves of garlic (minced), as many tomatoes as I wanted to get rid of (chopped), a splash of sherry, as much water as I needed to get the consistency I wanted, a large handful of fresh spinach, a small fistful of crushed red pepper (I like spicy food), and salt, pepper, sugar, cumin, and paprika to taste. I poached two eggs in the sauce toward the end of the simmering time. And I’ve served it with both waffled tots and toasted sourdough.

And it’s so good.

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