Market + Recipe

This week on Saturday, September 10, 2011, we will have:

-Green Beans

-Kale

-Beets

-Carrots

-Cilantro

-Parsley

-Basil

-Flowers

-Tomatoes

-Garlic

-Onions

For this week's recipe, I bring you Shakshuka. This is a classic Israeli dish that is so simple and is traditionally eaten for breakfast but can be made for any meal of the day. It is essentially eggs poached in a tomato sauce and it is very tasty and easy to make! With tomatoes in season I suggest using lots of fresh tomatoes for the sauce but canned tomatoes easily substitute. I often make this and serve it over rice or noodles to give it more volume for a main course.

Shakshuka

Serves 4-6

1/4 cup extra virgin olive oil

5 Anaheim chiles or 3 jalapenos, stemmed, seeded, and finely chopped

1 small yellow onion, chopped

8 cloves garlic, crushed

1 tsp ground cumin

1 tbsp paprika

1 28 oz can whole peeled tomatoes, undrained

salt, to taste

8 eggs

1/2 cup crumbled feta cheese

1 tbsp chopped parsley

warm pita, for serving (or toast)

1. Heat oil in a 12" 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.

2. 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 20 minutes. Season sauce with salt.

3. 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 pita, for dipping.

Hannah & Ian's breakfast last weekend!