Poach eggs directly in stews. In the Middle East there is a wonderful egg-in-stew dish called shakshouka, traditionally eaten in late morning. It is made by stewing onion, garlic, sliced peppers, and whole tomatoes in a lot of olive oil, then poaching eggs directly in the rich, oily sauce. It is a glorious food. Make a version using any tomato sauce you have. If it’s store-bought, cook fresh onions, garlic, and peppers in a lot of olive oil before adding the sauce. Serve it very hot, drizzled with more oil, with a lot of bread.
