Posted on 03/31/2017 5:00:55 PM PDT by Jamestown1630
Shakshouka is a Middle-Eastern egg dish, very similar to an Italian version called ‘Eggs in Purgatory’, both poached in a spicy tomato sauce. Eggs are not just for breakfast, and sometimes the perfect comfort dinner is an egg one. You can make this with fresh or canned tomatoes, and I like this one from the website Add a Pinch:
https://addapinch.com/eggs-purgatory-recipe/
I’ve always been very partial to the cookbooks that I began with when I was young; one of my favorite authors has always been Molly Katzen, whose ‘Enchanted Broccoli Forest’ was one of my go-to books when I was experimenting with vegetarianism. I recently found this interesting recipe for Peceli - Pineapple Relish that she describes as ‘Chutney, Indonesian Style’ - in another of her books, ‘Still Life With Menu’:
Piceli (Spicy Pineapple Relish)
3 C. fresh, ripe Pineapple chunks
1 C. water or fruit juice (Orange, apple, pineapple)
¼ tsp. Salt
Freshly Grated Black Pepper
½ tsp. Ground Cumin
½ tsp. Ground Coriander
½ tsp. Ground Cloves
½ tsp. Cinnamon
½ tsp. Crushed Red Pepper (or less, to taste)
¼ tsp. Nutmeg
2 T. packed Brown Sugar
2 T. fresh Lemon Juice
½ C. minced Onion
Combine everything is a heavy saucepan. Bring to a boil. Reduce heat to moderate. Cook 20 to 30 minutes uncovered, or until reduced to a chutney-like thickness.
Cool and refrigerate until use.
Here is a link to Molly’s website, with lots of recipes:
http://www.molliekatzen.com/archives.php
I was looking around for a low-carb Crab Casserole that might be quicker to make than my version of Crab Imperial, and found this Hot Crab Casserole:
-JT
I will!
LOL! “Whose lid you can find...”
Sounds like my kitchen ;-)
That’s sort of like a ‘Chiles Rellenos’ casserole. Looks very good!
You can’t escape this shakshuka (sp) and its different manifestations. The Guardian! The Telegraph! The New York Times! The Jerusalem Post! The NY Post and The Star-Ledger.
It’s just an old dish that was once called Eggs in Purgatory and eaten while drunk, lol.
Ack! That should be 12”, measured at base, not top rims, skillet. You couldn’t fry two eggs in an 8” skillet.
Yes, I saw many references to it as an excellent ‘hangover cure’ :-)
Thank You - I’ll let you know what the family says. They may want me to quit flying and cook for them like that will never happen .... LOL
Painters tape - how clever! Ive always had an issue with freezer labels. Thanks for the tip
For 2 people
Fill a large saucepan with water (3-5qts). Place at high heat and add a pinch of salt.
Fill 2 small flattish bowls with vinegar (I use spoon rests)
Break an egg into each bowl without breaking yolks.
Heat a small saute pan and add 1T of butter.
Place 1T of butter in a small flattish bowl that will accommodate your English muffin. Microwave the bowl for ~ 1 minute til melted.
Return to the stove and place a handful of Simply potatoes hash browns in the saute pan, flatten and press with a spatula (you wanted hash browns right?) When the water in the pot is boiling vigorously lower it to a low boil.
Now go off about your business for 3-4 minutes until the hash browns are brown around the edges. Slice the top off the English muffins and start the toaster (setting 5 for us, yours may vary). Then flip the hash browns using two spatulas.
This is the fun part. Use a whisk to create a whirlpool in your pot of water. It helps to stay out toward the edge of the pot and swirl smoothly to avoid eddies.
When the whirlpool shows a center depression stop whisking and immediately gently tip the egg & vinegar into the very center, following with the second egg. The second egg actually helps keep the first round & centered.
Start a timer for 3-4 minutes depending on how runny you want the yolk. We use 3 min 15 sec. You can fine tune by lifting the egg at the end of the time with a spatula and seeing how firm it is. When you have 2 minutes left dip your Canadian bacon slice in the butter and slide the hash browns to allow you space for two slices of Canadian bacon in your pan. Flip the bacon after 1 minute.
The toaster will pop just before the timer sounds. Invert the English muffins in the melted butter and press down. Place each muffin on a plate.
Stack the Canadian bacon slices one to each English muffin.
Lift the eggs out of the boiling water with a spatula and place on a folded paper towel.
Place 1/2 of the hash browns on each plate.
Roll egg by lifting paper towel so second surface is dried and invert egg onto bacon.
Top with Benedicta Bearnaise Sauce
Thank you for that as well - guess having a Mimosa or two at the same time would help ...LOL
Definitely : )
Although we go with lime seltzer I could see the Mimosa working very well.
It should look something like this if you held your mouth just right during the process.
Just ripped that picture from my PC screen and tried to eat it LOL
It’s all about getting in the mood.
I’ve never had a hangover in which I had an appetite. More bromo selzer and hot tea and an ice pack were more my style!
Its really easy, honest. The steps nestle together and its 20 mins start to finish. I have been making them every morning for more than 3 years. The first couple weeks I just didn’t talk while making them now, no worries.
Beautious.
We probably should have explained the vinegar part.
Vinegar changes the PH balance of the simmering water so the eggs don’t spread out like fried eggs, and hold their round, spherical shape.
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