Inspired by David Lebovitz’ fantastic Shakshuka, I set out to make a simple supper tonight. First I put on some basic polenta (boild 2 cups water, as boils add big pinch salt and 1/2 cup polenta and then turn down low and stir throughout the rest of the cooking).
I took an iron skillet and added two tablespoons of olive oil – set on high heat. Drop in generous sprinkle of red chili flakes. Dice half an onion and toss in along with 1/2 teaspoon of cumin seeds. As onions start to soften add pinch of cayenne and 1/4 tsp smoked paprika. keep stirring and add 2 cups of frozen roasted heirloom tomatoes (or a can of tinned tomatoes if you haven’t got what I used). add a pinch of salt and stir in as tomatoes cook down. add 1/2 cup red wine. Turn down to simmer. Add a little water if necessary to keep it a little runny as the polenta cooks. When polenta is ready (still a bit runny) turn it off and crank up the heat on the skillet and crack two eggs into the middle. Baste with tomato sauce a couple of times then turn down again and simmer for 1-2 minutes until whites are set but yolks are still a little runny. Serve over polenta with a little crumbled feta on top.
The red wine I think serves to deal with both the honey and the vinegar in the original and I think simplifying the spices is actually good as well. Having great tomatoes certainly helped. This was absolutely scrumptious.