cooking: shakshuka
Today breakfast was shakshouka. To wit:
slice/dice 1 onion into a hot pan w/ olive oil, when they start getting translucent, toss in 1 or 2 jalapeños, diced and seeded and 4 cloves of garlic, crushed/diced and then sweat them. Toss in 1/2 tsp of cumin and coriander, grind a bit of pepper, toss in a large can (28 oz) of crushed tomato (whole tomato is OK, but you’ll have to smush them up). let this stew and sweat and evaporate a bit. when it’s roughly the consistency of a thick spaghetti sauce/stew, crack three or four eggs in - one at a time - and gently lay them in, like a poached egg. cover and wait until the egg whites are set. sprinkle feta on top and serve with bread to sop up the egg yolk and the tomato mix. (leftover veggies can go in this fairly easily - i tossed cauliflower in mine)
This post is cross-posted from Yuk Bon at http://yukbon.com. cooking