It’s been awhile since I’ve made a cooking post, hasn’t it? Last spring I pre-ordered the Official Horizon Cookbook as a nice birthday present to myself, and now I finally broke it out and made a nice breakfast with it! They have a recipe in the book called Ruby Sunrise, which is basically a Shakashuka recipe.
Poached eggs in a tomato sauce with onions, bell peppers and warm seasonings. This particular recipe called for anchovy paste, which to me just tastes like salt. Instead I swapped out for a chipotle paste I have on hand. Not only does it have enough salt, it also gave it a smoky taste that paired well with the paprika.
To make it a little more filling I made some quinoa, and served the tomatoey goodness atop a bed of it with some sourdough slices on the side. The best part was that I made enough leftovers for tomorrow! I might have to make this a reoccurring weekend breakfast. I’m always a fan of eggs and tomatoes in one form or another.