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.
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.
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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