Friday, July 8, 2011

setting the record

by Lisa

As I write this post, the leftover shakshuka is still warm in the dutch oven. I think I'm setting the record for posting.

After David forced me to download all - yes, all 8 GB - of my photos off my camera last night, I've committed to post more immediately on the happenings in the Ro household.

Plus I told Felise I would give her the recipe.

After getting back from camping yesterday, I knew I was too tired to make anything elaborate, but I still wanted to have something special this morning for Felise. I then remembered that I had feta and parsley, which meant that I could easily make shakshuka, whose other ingredients are pretty much staples. Shakshuka pretty much defines Lisa-food: eggs, spicy, hot, saucy, cheese.

Well, David's home now so I'm off to throw in one last egg. Here's to posting more regularly!

Shakshuka (Eggs Poached in Spicy Tomato Sauce)
Adapted from Smitten Kitchen

Serves 4 to 6

1/4 cup olive oil

2-3 jalapeƱos, finely chopped (I leave in the seeds)

1 small yellow onion, chopped

5 cloves garlic, crushed then sliced

1 teaspoon ground cumin

1 tablespoon paprika (I used chile pepper instead, about 1/2-1 teaspoon)

1 28-ounce can whole peeled tomatoes, undrained

Kosher salt, to taste

6 eggs

1/2 cup feta cheese, crumbled

1 tablespoon chopped flat-leaf parsley
 (I use more)
Warm pitas, for serving (you can eat this with any bread, or rice/grain, or just on its own, like we did today)

Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. (I add the onions first, and chop the chiles while those are cooking.) Add garlic, cumin, and paprika/chile, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 4 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.

Note: I usually make 2 eggs per person. You can always re-heat the leftover sauce and add more eggs for your next meal, or when others join you at the table.

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