Thursday, July 30, 2015

Dinner for one

While I am waiting for my shakshuka to get done, I figurered I might as well do something productive, i.e., blog about it.  This is a wonderful middle eastern (Morrocan, transplanted to Israel) dish that is easy, low cost, and low calorie. Perfect for dinner for one or two people.  Tonight, I am one.  My stepson Todd Gillman introduced me to this dish when he was here one weekend with the family
and it seemed like a good thing to have for breakfast.  Actually, it works beautifully for lunch (who  cooks lunch???) or, with a drink and a big green salad, for dinner.
I love Melissa Clark, the NY Times food writer.  If you get the NY Times cooking app you will think you have died and gone to heaven, and I have never made a bad recipe from Melissa. (I cannot imagine how she stays so skinny, since her baking recipes are also fabulous).  Anyway, I followed her directions and put the skillet into the oven to bake.  She says   "till  just set." but ick - I have baked this for 10  min and more and the whites are still - ewwwww.  So finally, I turned it on to "broil," which I have never done in the 7 years since I redid my kitchen.  Eggs now more-or-less hardboiled, but that is ok with me - better than the alternative.

Here they are in the bowl, with cilantro & tabasco sauce added -- and I have just happily finished my dinner.  There is a restaurant nearby that serves shaksuska but mine is better, if I do say so -- because I am not dumbing it down for the general public and it is loaded with cuminseed, cayenne, and paprika -- with a piece of jalapeno for good measure.
Shakshuka With Feta
by Melissa Clark
Time: 50 minutes
Yield: 4 to 6 servings

3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne, or to taste
1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
¾ teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
5 ounces feta cheese, crumbled (about 1 1/4 cups)
6 large eggs
Chopped cilantro, for serving
Hot sauce, for serving
Download The New York Times Cooking App on the App Store.
Considering that it is in the 90's here with humidity in the you-don't-want-to-know range, I have been in my sewing room all day.  This is not a bad thing, although it seems I should go for a walk -- never mind, I just poked my head out.  

I actually feel as though I am making some progress on the idea I had in my head (unusual for me) so if I have any visuals to post later, I will.  If not, I will upload this without further photos of what is on my bulletin board.


Gillian Travis said...

Thanks for sharing - we had the most fabulous shaskuka in a beach cafe when we were in Sri Lanka in May.
It has been cold and wet here today - a good studio day!
I am making good progress - almost ready for FOQ where I shall be re-uinted with my Woza Moya travellers and see Sheena and Hilary. Looking forward to it

Kaja said...

Shakshuka is a big favourite here, though we do it all on the stove top - the longer (and slower) it cooks, the better it gets. Best one I ever tasted was in Jaffa at Dr Shakshuka's - food heaven.

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