Challenge #26 - Not your mother's shakshuka
Friday, December 29th, 2017 01:47 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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weekly_food_challengeToday'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.
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.
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Date: Friday, December 29th, 2017 01:31 pm (UTC)no subject
Date: Sunday, March 4th, 2018 01:21 am (UTC)