Pinoy Vey!

My kitchen, however, lacks celery and tomatoes at the moment. I could have defrosted some of the tomatoes I froze last fall when my CSA box was overflowing with them, but that takes time, and I still wouldn't have the celery for the sauce base.

Solution for a tired cook who needs to whip up something quick for a late dinner? Jar of pasta sauce? Check. Eggs? Check. Everything else is gravy. I added a splash of Chianti, some garlic, chili flakes, and our good friends salt and pepper.

The result was so good that I made it again for breakfast, this time adding some soyganisa and about 1 T sugar for a more Filipino kick.

I call it poor man's shakshuka, though from what I read, it's not really shakshuka.

Poor man's shakshuka, or, eggs poached in pasta sauce

1 T olive oil
1 clove garlic, minced
1/4-1/2 tsp chili flakes (optional)
1 1/2 cups pasta sauce (about 12 oz)
4 eggs
herbs, salt and pepper to taste

In a 10-inch skillet over medium heat, heat 1 T olive oil.
Add garlic and saute for 30 seconds until fragrant.
Add chili flakes and saute until lightly toasted, about 30 seconds.
Pour in pasta sauce and bring to a boil. Splash in some wine if you like. Correct the seasoning.
Crack in eggs and cover pan.
Wait about 3-4 minutes, depending on how you like your poached eggs. If you leave it in longer, the yolk will be firm instead of runny.
Uncover and let stand for 2-3 minutes.
Season to taste. Serve over something starchy, like bread or spaghetti, that soaks up sauce.