Yet again I am posting about something I ate only an hour ago. I’m even on the same glass of wine. This is also because the wine was cold, and I’ve been waiting on it to come up to room temperature. I love it when the sun is out and I can shoot late into the evening. It’s almost 8 and still perfect for photos out.
I shot this photo on the back step, which I think is kind of funny. It’s a lovely reclaimed piece of wood that I never really thought about using for photos before (I had planned on shooting on the picnic table today), but clearly will be a spot I return to soon. You might notice that I have a couple of favorite places to shoot… honestly, there are only 3 or 4 and they are all different steps and tables in the house.
Dave’s out at a client dinner, so I am on my own for dinner tonight. If he’s not going to be eating at home, the first thing that I decide to cook is usually runny eggs. I’m a fanatic – eggs are nature’s perfect food. Not only are they rich, savory and the perfect partner to spicy elements. They’re also completely good for you. And they’re only 70-80 calories per egg. That means the grand total for this dish is under 400 calories if you don’t eat it with toast. But you should definitely eat it with toast. You’d still be well within a healthy amount of calories for a meal.
My favorite thing about this meal was that it was only made of stuff I already had in the fridge. I had an open jar of our home-canned tomato sauce, herbs we purchased for other meals, eggs because we always have eggs, and the rest were staples too. I love it when something so elegant is so low maintenance.
Here’s what you need:
1/2 tbsp. butter
2-3 cloves garlic, minced
1/8 cup diced onions
1 1/4 cup of your favorite spicy tomato sauce
1/2 to 1 Tbsp. harissa, depending on how spicy your variety is.
2 eggs, farm fresh if at all possible
Handful (2 Tbsp?) of chopped fresh herbs (suggested: parsley, mint and/or cilantro)
1 green onion, thinly sclied
In a small skillet over medium heat, melt the butter and sauté the garlic and onions until softened. VERY CAREFULLY, standing well away from the pan, slowly pour the tomato sauce in and add the harissa. Stir to mix them all together, and bring to a low boil.
Turn the heat down to low and slowly add in the eggs, one at a time. Do not stir. Cover the pan and cook for five minutes.
Remove the lid and remove the pan from the heat. Salt and pepper very liberally, and sprinkle with herbs and green onion. Serve IMMEDIATELY (your eggs will keep cooking in the hot liquid and will no longer be runny a few minutes later).
Serve with toasty, crusty bread.