During the last few months of my pregnancy, I had to increase my protein intake. Lucky for me, J found several recipes that tasted good, included several servings of vegetables and had lots of protein. This one from Tori Avey with a few modifications quickly became one of our favorites.
You can modify the spice level based on your tastes. If you want to add more eggs, feel free! It’s just as good the next morning on toast like huevos rancheros.
Shakshuka (Eggs in purgatory)
Heat a deep, large skillet or sauté pan on medium (we use our cast iron skillet for this).
Heat olive oil in the pan.
Add chopped onion, sauté for a few minutes until the onion begins to soften.
Add garlic and continue to sauté until mixture is fragrant.
Add the bell pepper, sauté for 5 to 7 minutes over medium heat until softened.
Add tomatoes and tomato paste to pan, stir to blend.
Add spices and sugar, stir well, and allow mixture to simmer over medium heat for another 5 to 7 minutes until it starts to reduce.
Taste the mixture and spice it according to your preferences.
At a minimum, add salt and pepper to taste.
You can also add more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka.
Sprinkle the feta over the dish, or mix it in if you like.
Then crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. In our cast iron skillet, we can get about five eggs around the outer edge and one in the center.
The eggs will cook over easy on top of the tomato sauce. If you prefer more done eggs, you can heat the oven to 350 degrees and cook in the oven until set (when the skillet is jiggled, the eggs don't jiggle back).
We leave the mixture uncovered and let simmer for between 5 and 15 minutes, or until the eggs are cooked and the sauce has slightly reduced.
Be careful at this point, because the mixture can go from reducing to burning quickly.
Serve in a bowl alone, over rice or with some french bread.
This dish is delicious hot or cold. With sides or alone. It’s easy, filling and perfect for a late fall evening.
p.s. Summer 2016 update: without the cayenne pepper and the chili powder, our toddler loves this dish. We just add the extra spices onto our own plates.
(Note: this is a guest post from Matt LaCasse. He and I have traded recipes since before he started #cookchat.)
If you follow me on Twitter, you’ve been seeing me use the hashtag #hawaiidiet. As a part of this diet, my wife and I get 8 ounces of meat a day, but that’s limited to seafood, chicken or turkey. Up to this point in my life, I’ve had a saying that goes something like, “If it’s from the sea, it’s not for me.” I’ve had to get over that since one can only eat so much chicken and/or turkey. So, I turned to the one place I knew I could get a fantastic shrimp recipe. The host of this here blog.
God bless Aurora. She sent me this recipe for shrimp. I’ll give the recipe (from Self Magazine) as it’s supposed to be made first:
- 1 cup dry orzo
- 2 teaspoons olive oil
- 1 cup chopped onion
- 3 cloves garlic, peeled and minced
- 1/4 cup white wine
- 1 can (28 oz) whole, peeled tomatoes
- 2 tablespoons chopped fresh parsley
- 1 tablespoon capers
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried red pepper flakes
- 1 pound medium shelled and deveined shrimp
- 1/2 cup feta
#Hawaiidiet also bans dairy products, so the feta was out, and I’d never heard of capers before this, didn’t have any on hand, and so ended up substituting cilantro. Orzo was also out due to the no carbs aspect of the diet. So, here’s what I ended up using:
- 2 Tsp olive oil
- 1 cup green onions (Didn’t have an onion on hand, used these instead, worked great)
- 1 Tb garlic powder (Thought I had garlic on hand, but I didn’t. This worked OK)
- ¼ cup red wine vinegar (Again, didn’t have any white wine on hand)
- 1 can whole peeled tomatoes
- 2 tbs parsley (I used dried parsley)
- 1 tbs cilantro
- The rest of the ingredients I used as listed
This was a GREAT recipe. It was a bit spicier than I had expected, but that wasn’t a bad thing. There’s LOTS of flavor here, and I really wish I could have used feta and orzo as I have no doubt that makes this taste completely different. It was a little over-tomatoey, but I’m chalking that up to the lack of feta and orzo. The cilantro added a little citrus twist to it, which I really enjoyed and would add to the original recipe; then again, I’m a cilantro freak.
Thanks to Aurora for passing along the recipe! This and a tilapia recipe she passed along have been big hits at Casa de LaCasse and will become a part of the regular rotation.