Challenge #26 - Not your mother's shakshuka

[fred_mouse]

Today's lunch is very loosely based on the idea of shakshuka, with the main difference being that the vegetable component was determined by 'what do I have left in the fridge'. Thus, absolutely every measure is approximate. The critical detail is that you need enough tomato for it to dominate, and enough liquid to kind of poach the eggs.

Equipment required: frying pan with lid, cooking spoon, knife and cutting board.

enough oil/butter for greasing frying pan
sliced mushrooms (I had 8 * 5cm diameter ones)
couple generous handfuls of baby spinach
cooked tomato/tomato based pasta sauce -- I had 2 grilled half tomatoes (diced), and approximately 1 cup each of commercial pasta sauce and tomato puree
red wine (for taste -- I just had some left in the bottom of the bottle)
3 eggs (number determined by number of hungry individuals)

Melt butter. Add sliced mushrooms, stir around for a while. Dump in spinach -- this should probably look like you have overfilled the pan. Stir around until reduced enough that the spinach no longer comes over the top of the pan. Add tomatoes, plus a bit of water (I put a bit in each of the empty tomato jars and rinsed them around). Add red wine if you are using. Simmer for a bit, until it all looks combined. Make wells in the top, crack eggs in. Put lid on (I use a glass one, because it means I can see how cooked the eggs are without the issue of lifting the lid more than once), cook until eggs are as cooked as you like them. Serve in shallow bowls. I served mine with left over amaranth 'porridge' and garnished with chopped mango, because we had those left over as well.

Comments

[antisocialite_forum]

Merle talked about doing a version of this with onions and bellpeppers a week ago, but he didn't get around to it.

We still have the extra eggs and the supplies he got for it... I might have to try something tomorrow, as it's late right now.

- Cadence

[fred_mouse]

Sounds tasty, hope the cooking goes well! I like how forgiving this recipe is, and how gentle it is on the hands when one uses pre-prepared sauce -- all I had to cut were the mushrooms, and then a bit of stirring.

[miss_s_b]

This reminds me of Nigella Lawson's Hangover Eggs, which is a big favourite in this house and I've spoken about on here before. The ingredients are different, but the method is v similar. Like you say above, not having to do a lot of chopping and things is great in a lot of situations (including being hung over).

My favourite instruction in this is "Stir around until reduced enough that the spinach no longer comes over the top of the pan.".

[fred_mouse]

I can see the similarities, and also the applicability of your recipe to my household, if I'm the only one who wants eggs.

As to the instruction -- honest in advertising, and all that.

[missdiane]

You have inspired me! I'm having this for lunch! I have the mushrooms, the spinach and the tomato puree

[fred_mouse]

I hope it was tasty!