recipes with eggs

...now browsing by tag

 
 

Mexishuka (Mexican Quinoa Shakshuka)

Thursday, January 12th, 2017

If a food could be my spirit animal, that food would be shakshuka. It’s versatile. Colorful. Sweet. Spicy. Photogenic. And oh. so. delicious. Don’t we all just want to be like shakshuka?

Well I’ll tell you what. We all want to at least be like a decently cooked one. I was reminiscing about my seminary days in Israel recently, and I was telling my Shabbat guests about the foods they used to serve us. This dish of rubbery eggs cooked in tomato sauce came back to me, and I finally realized, so many years later, that that was my first shakshuka experience. And what a bad one it was!

I don’t know why our Israeli chef couldn’t make a decent pot of the stuff. Maybe it’s because he was making it on a larger scale. Or maybe he was afraid of giving us salmonella. But those eggs…man where they rubbery. I think it was everyone’s least favorite lunch. Whenever shakshuka was served, we’d fill our bowls with Israeli soup croutons and eat them like cereal and milk, with just a splash of soup. It’s no wonder I put on 15 pounds that year!

Fast forward many years (I won’t date myself!) and I was eating at some Israeli restaurant. I went for the shuka and I was hooked. I forgot all about my rubbery egg days and the rest is history! I’ve been putting my own twists on the classic Israeli dish ever since.

I’m not so sure the Israelis would back me up on my varied interpretations of shakshuka, they’re purists when it comes to their food. They like their hummus straight up with tahini, their falafel without the fanfare, and their lemonana with strictly lemon and mint. Of course I go and trash up all their traditions with things like chestnut hummus, falafel latkes and strawberry limonana but that’s just my thang.

I’ve done the shakshuka thing in so many different variations. I cooked it up with a matbucha base, always make my quick and easy marinara base, I even stuffed it into a portobello, and tried a lightened up version with spaghetti squash. There was also the chickpea one, the zoodle one, and that beet and goat cheese one that Amy guest posted after my baby was born. So yes, I’ve rode that shakshuka train to breakfast glory and back! But THIS. This is next-level shakshuka. This is the best. freakin. shakshuka. I. have. ever. eaten.

When I started cooking this dish, I was pleasantly surprised to see how easily adaptable the Israeli flavors were to Mexican cuisine, where cumin and chili peppers play a pivotal role. I threw in some chili powder, jalapenos and black beans, but the real star is the quinoa. It makes this dish so hearty, you don’t even need to eat it with pita (oh yes I said it. No pita. Please don’t come after me Israeli food police).

I was putting the finishing touches on this dish when my husband surprised me by coming home in between meetings. I was so happy I had what to feed him, and he just kept coming back for more because it’s just. that. good. We polished off this skillet in no time and I’m already dreaming about making it again.

As for the bygone shakshuka of my past, I’m happy to say I have mastered the art of the perfect runny-egg shakshuka. May those rubbery eggs rest in peace.

In the meantime, I’m already dreaming up another shakshuka variation. I’m thinking something picante with eggplant. What do you say?

Have you ever put a fun spin on shakshuka? What’s you favorite version? Share it with me in the comments below!

Have an eggscellent day!


Related Recipes:

quick and easy shakshuka
portobello shakshuka
spaghetti squash shakshuka
garbanzo bean shakshuka
zoodle shakshuka
beet, kale and goat cheese shakshuka

Post a Comment

Beet, Kale & Goat Cheese Shakshuka

Thursday, August 4th, 2016

I’m super excited to start off my guest posts with a recipe by the talented, creative and adorable Amy from WhatJewWannaEat! Amy and I met through the close-knit kosher blogging community and we share a love of creating fun twists on traditional Jewish foods. Amy is all about putting the JEW in everything, and her bagel posts on Insta always make me hungry! The girl knows the way to my heart (or should I say, my stomach?) ‘cuz she put her own spin on one of my all time favorite dishes, shakshuka! I can’t wait to cook up this dish, and with the Nine Days upon us, there’s no better time to Jew it. (see what I did there Amy?!)

For more great recipes for The Nine Days, check out my Nine Days category, browse my Pinterest board, or scan through the dairy and fish categories in the index!

If you want to win a copy of Amy’s soon-to-be-released cookbook, Sweet Noshings, plus a bonus gift from ModernTribe, don’t forget to enter my GUEST BLOGGER CONTEST! More details here.

Shalom, y’all! I’m Amy from What Jew Wanna Eat, and I’m pumped to share a recipe over on Busy in Brooklyn today. On WJWE, I blog about modern takes on classic Jewish recipes, like Sumac Roasted Salmon or Chocolate Cardamom Halvah, and my first cookbook Sweet Noshings comes out in just a few weeks! I am also the owner of ModernTribe, an online shop for fun Jewish gifts. So I’m busy, but not as busy as Chanie. I’m impressed how she cares for five children all while running her popular blog and doing numerous cooking demos. So I was thrilled to help out when she asked me to guest post on BIB.

I’ve loved following Chanie for years for creative, sophisticated kosher recipes (like Cauliflower Nachos with Harissa Cheddar Sauce or Drunken Hasselback Salami) and daily eats/impressive Shabbat prep on her Instagram. Because I live in Austin, TX, I was online friends with Chanie before finally meeting her when I was in NYC last year. Now we are Internet and real life friends!

Chanie is an expert at using ingredients in surprising ways (Corndog Hamantaschen anyone?), and I love how she incorporates healthy elements into so many of her recipes. With it being the Nine Days, I wanted to create a healthy, hearty and dairy dish to share with y’all. Chanie has made a few versions of shakshuka over the years, so I thought I would offer my own! I love taking classic favorites, and putting my own twist in them, so I added earthy beets, kale and tangy goat cheese for lots of added color and nutrients to your basic shakshuka (which I also love). If you try this recipe, I’d love to see it over on Instagram!

Related Recipes:

zoodle shakshuka
garbanzo bean shakshuka
spaghetti squash shakshuka
portobello shakshuka
quick and easy shakshuka

Post a Comment

Scrambled Hard-Boiled Eggs

Thursday, April 17th, 2014

They say necessity is the mother of invention and I guess that’s how this recipe came to be. I mean, you can’t say you’ve really tried every type of egg dish over Passover until you’ve tried scrambled hard-boiled eggs, right?

My mother has been making these on Passover for as long as I can remember. She learned to make them from my grandmother, who learned to make them from her mother. I’m not sure if this is a traditional Hungarian dish, or if my great-grandmother invented it. I imagine there wasn’t much else to eat back in Europe besides for eggs and potatoes, with a little chicken or meat on the side, if they were lucky. So creativity with eggs and potatoes was a must. How else can you explain adding hard boiled eggs to runny scrambled ones?

Eggs on eggs might sound kind of weird. Ok, it does sound really weird, but trust me when I tell you that these scrambled hard-boiled eggs are incredibly delicous. Adding hard-boiled eggs to the scrambled ones make this dish substantial enough to serve for lunch, with a side of salad or matza and cheese.

Scrambled hard-boiled eggs is just one of the interesting recipes my family whips up with eggs over Pesach. There’s also our sweet nut omelette that we’d whip up for breakfast and the mock chopped liver that begins with some deeply caramelized onions.

Aside from eggs and potatoes, sauteed onions are the other quintessential Passover ingredient. Since we don’t use spices or processed ingredients over the holiday, sauteed onions are a crucial base for adding flavor to every dish. These scrambled hard-boiled eggs are no exception.

 

Related Recipes:

how to make perect hard-boiled eggs
Passover sweet nut omelette
Passover baked portobello shakshuka

Post a Comment