Shakshuka & Eggs, NM style…

So this poster whom I follow on Facebook, Wordhouse Farm, put up a photo of what they just ate. It looked SO good, I decided to make it for late breakfast? Brunch? Elevensies?

https://www.facebook.com/photo.php?fbid=488640934556950&set=a.160009080753472.41359.159985810755799&type=1&theater

To find out what the heck shakshuka is (a passover dish) I read these posts:

http://thingsiputinmymouth.blogspot.com/2011/03/shakshuka.html

http://couscous-consciousness.blogspot.com/2013/04/shakshuka.html

And Wordhouse’s description:

“Sautee onions, and green peppers. Add a jar of tomatoes or chop fresh ones from the garden. Season with 3 garlic cloves, 1 tsp paprika, salt and pepper. I added a Tbs of Maple syrup to cut the acid and a splash of red wine and a splash of balsamic vinegar. Simmer covered about 20 minutes. I put a little tabasco at the end. Crack your eggs in and let them poach. EAT! EAT LOTS!!”

then made my own recipe up, of course. Sometimes this works. I have learned to use my nose. Even if a recipe doesn’t come out right, if it smells good, I can eat it! This is the “Dog” method of cooking 😉

I used 1 can of organic diced tomatoes (Costco), 1 can organic tomato paste (Costco), a tablespoon of red chile powder, 1 packet of frozen green chile (Costco), a half a bag of frozen tricolor pepper (Trader Joe’s), a quart of chicken broth (homemade), three cubes of frozen minced garlic (Trader Joe’s again), some Moroccan spice blend (made it a few weeks ago from a recipe, google one and pretend! it isn’t very spicy and is rather sweet), some paprika, some salt, some onion powder and dried chopped onion. (I didn’t feel like running to the store to get an onion and I just used the last one in my chicken cooking in the crock pot).  The shakshuka is simmering in my cast iron skillet right now. I will probably end up adding more red chile powder but who knows.

Stay tuned.

UPDATE:

(polite belch)

It came out great! I do like NM red chile and eggs better but this is definitely a future comfort food! I ate it with kale from the garden (I’m telling you, that stuff PRODUCES) and it was very tasty, indeed!

Obviously this was too much for one person. I made a valiant attempt but only ate two eggs and half the sauce. The entire batch made three times this. I put the leftovers into two pint jars. We’ll see if they even make it to the freezer or if we eat it with the chicken tonight.

I did notice that the sauce paired well with the kale, which is slightly bitter. I think it would be much better with fresh chopped onions like I was supposed to use. And I overdid the eggs a bit, but I was afraid they would be runny, which is against the laws of nature.

Kale Seafood Soup

1 quart chicken broth, 1 can coconut cream, a boatload O’ fresh kale wilted in bacon grease, a 6oz can of whole clams with the juice, frozen seafood blend, a couple chopped green onions, a handful of split cashews, a dab of minced garlic, a 1/2 in piece of ginger I keep in the freezer, a stick of  dried lemon grass for what it’s worth, some fresh picked cherry tomatoes… Some dried black mushrooms. Needed a dash of salt.

I started this with a leftover soup from the fridge and stretched it 🙂

Linnae ate it! It was delicious.

Collard Greens, Haricot Vert, Seafood Blend, Rice

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I cooked jasmine rice in the rice cooker (I use one of those Hamilton Beach veggie steamer/rice cookers, it’s probably 20 years old) using chicken broth instead of water.

I put the rest of the quart jar of broth in my nifty lodge cast iron pot and piled a heap of collard greens (that I had divested of its ribs), some frozen green beans (“haricot vert” sounds so much more classy!), a frozen bag of Trader Joe’s seafood blend (scallops, shrimp, squid), & put in some dried chives, coriander powder, sesame seeds, avocado oil in case things started to stick to the bottom of the pan which they tend to do when I cook, a few dribbles and dashes of coconut aminos, onion powder, salt. I truly don’t measure, I’m sorry. I am sure this would taste great with a variety of spices, I was just making it up as I went, thinking “Chinese warm spices.”

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I put it in the oven at 350 degrees for however long it took the rice to finish cooking and then kinda forgot about it a little and left it in a little longer than that.  Probably about 30 minutes.

Tasted great, tried it with a little wasabi, tasted great, tried it with a little sriricha sauce, tasted great but maybe not as great as without. I am just a sucker for that sauce. I think if I hadn’t been cooking for Linnae as well, I might have made it with sliced fresh jalapenos.