Infused Shakshuka

Courtesy of Chef Tomer Blechman
Miss Ada, Brooklyn, New York

This Israeli dish is deeply satisfying on its own. Choose a high CBD oil to ease discomfort or a THC tincture that relaxes but keeps you alert to make it even better.

¼ cup extra-virgin olive oil
2 tablespoons canna oil
1 head garlic, thinly sliced
2 small red onions, diced
1 tablespoon turmeric
1½ teaspoons coriander
1½ teaspoons cardamom
1½ teaspoons cumin
1 teaspoon amba or mango chutney
1 pound plum tomatoes, diced, about 3 cups
32 ounces canned whole plum tomatoes
1 dozen large brown eggs
3 ounces goat cheese, crumbled
Fresh basil, chopped

In a large saute pan, heat oils and saute garlic until lightly browned. Add red onion and sweat until soft. Add spices and stir until paste becomes aromatic.

Add amba and fresh tomatoes, and lower to a simmer. Cook for 30 minutes, stirring every 10 minutes.

Add canned tomatoes and cook 45 minutes longer. With the sauce simmering, add eggs and scatter goat cheese around the pan. Cover until eggs are cooked but still soft, about 5 minutes. Sprinkle with basil before serving. Makes 6 servings, each about 15 mg THC based on a 20 percent THC strain.