This is a very simple dish that could be easily changed into a chakchouka by spreading the finished dish in a large frying pan and placing over medium heat. Once the tomato sauce and cauliflower are hot, make 4 dips at equal distances and break four eggs in the dips. Let bubble gently until the eggs are done to your liking. Serve hot.
SERVES 4
INGREDIENTS:
- Two 14-ounce (400 g) cans whole peeled tomatoes, drained, seeded, and coarsely chopped
- 3 cloves garlic, minced to a fine paste
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon paprika
- Sea salt and finely ground black pepper
- 1 cauliflower (1 pound 7 ounces/650 g), broken into small florets
INSTRUCTIONS:
- Put the tomatoes in a medium pot. Add ½ cup (125 ml) water, the garlic, olive oil, paprika, and salt and pepper to taste. Bring to a boil over high heat and let bubble for about 5 minutes, until the tomatoes have softened and the liquid has slightly reduced.
- Add the cauliflower, reduce the heat to medium, cover, and cook for another 7 to 10 minutes, until the cauliflower is done to your liking and the sauce is very thick. If the tomato sauce is not thick enough, uncover the pan and boil for a few more minutes to reduce it. Serve hot, warm, or at room temperature.
