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Shakshuka is essentially eggs poached in spicy tomato sauce. It is popular throughout the middle east, but particularly in Israel where it can be served for breakfast, lunch, or dinner. There are countless variations – many include greens or other vegetables along with the sauce. This recipe is a good starting point, but you can add whatever vegetables you have on-hand along with the peppers and onions in the first step.
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This recipe is from Jim Fox, my good friend Tim’s dad. Jim (who is well-known for, among other things, his excellent cooking) was kind enough to share a number of his favorite recipes with me recently. Frequent visitors to this blog can expect to see some more of them in future posts.
This crustless quiche is excellent for brunch. Varying the cheeses, meats, and vegetables (which should be cooked first as the mushrooms were in this preparation to remove liquid) provides plenty of flexibility (and the opportunity to use whatever you have in the fridge). If you have leftovers, they’ll keep in the fridge for a few days and will be just as tasty reheated.
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These can be made a day in advance – just whip-up the icing and add it right before you serve them.
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In his cookbook Mexican Everyday, Rick Bayless describes this breakfast which he cooked for his wife during the first year of their marriage, then forgot about until 25 years later. I make it fairly often because, well, who doesn’t love breakfast potatoes and avocado? Make sure to leave the yolks very runny. Even if this isn’t your normal preference, the yolk works well with the avocado and potatoes.
When my step-dad made this for my kids, it became an instant classic. I’ve made it for them dozens of times since then. Continue reading ‘Grandpa Norm’s Egg-in-a-Hole’
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Recipe adapted from Mark Bittman’s How to Cook Everything
Julio's Delicatessen 