Middle Eastern Huevos Rancheros

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Slowly making my way through monster booty, I finished off the tomatoes with a variation of Shakshuka from The Hummus Place.  Not unlike the way that I make Huevos Rancheros, it’s basically a chunky tomato and aromatic sauce with an egg cooked on top.

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Making the sauce from the start, as opposed to using pre-made salsa or even leftover ratatouille, proves to be a fridge cleaner and a test of ingenuity.  No jalapeno?  I have pickled jalapenos.  No bell peppers?  Celery will provide sufficient body and sweetness.  No vegetable stock?  Chicken stock will do.  No canned tomatoes?  Oh well.  I know the body of the sauce,  I had the spices correct, and I’m familiar with the end product.  It ended up being perfect for a Sunday morning breakfast.

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Shakshuka (based on The Hummus Place)

-chop 1/2 onion and 1 celery

-mince 1 garlic clove and 1 pickled jalapeno

-chop and seed 2 tomatoes

-heat 3T olive oil over medium heat, add onions, cook until soft, about 5 minutes

-add garlic, jalapeno, and celery, saute 2 more minutes

-add tomatoes, reduce heat and simmer 5 minutes

-add 1/2t cayenne, 1t paprika, 1/2t tumeric, 1/2T salt, 1/2t black pepper, and 1/2t sugar, stir to coat

-add 1/2 cup chicken stock, bring to boil, the reduce to low, simmer uncovered until thick, about 20 minutes

-crack 2 eggs into the pan, simmer until whites are solid and the yolks are still runny, about 2 minutes

-serve the egg on top of the sauce with pita

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