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?

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

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.


(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.


One thought on “Shakshuka & Eggs, NM style…”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s