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| A recipe from Smitten Kitchen, and one that is simple enough that even Noah can make it. [http://smittenkitchen.com/2010/04/shakshuka/ Link]
| | Yum! I absolutely adore Hummus! It brgins back so many memories of when I was a little girl and lived in ADANA, TURKEY (Adana is in the southern part of Turkey)! My mom would buy me some Hummus and give me a chunk of Bread. I would then tear off a peice of Bread, dip it into the Hummus, and eat it up. I've never tried BLACK BEAN Hummus before! I have got to try this! xoxoxKathleen |
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| serves 4 to 6
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| =Ingredients=
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| * 1/4 cup olive oil
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| * 5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (I was nervous and only used 2 Anaheims; I would go for 3 or 4 next time for a more moderate but still gentle kick)
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| * 1 small yellow onion, chopped
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| * 5 cloves garlic, crushed then sliced
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| * 1 teaspoon ground cumin
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| * 1 tablespoon paprika
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| * 1 28-ounce can whole peeled tomatoes, undrained
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| * Kosher salt, to taste
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| * 6 eggs
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| * 1/2 cup feta cheese, crumbled
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| * 1 tablespoon chopped flat-leaf parsley
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| * Warm pitas or english muffins, for serving
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| =Instructions=
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| Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
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| Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
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| Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.
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| =Edits=
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| =What Noah Does=
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| I use more onions than the recipe calls for, and cut them into larger pieces.
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| I sauté them with lemon juice and make sure they are clear or yellowing before adding them to the soup, I feel very strongly about this. | |
| I add more cumin.
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| Experiment with other peppers/spices, everything is good.
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