Thursday, February 9, 2012
Shakshawhata? Adapted from The Smitten Kitchen, this dish is apparently an Israeli dish of poached eggs in spicy tomato sauce.
My husband and I actually got in a little to-do about whether or not it resembled juevos rancheros, and Italians might think it resembles "eggs in purgatory." Suffice it to say, a good thing is a good thing in any language, so let's just call it delicious and keep it at that.
My recipe probably falls somewhere in the middle, as I used what I had on hand, which makes it half Israeli and half Mexican.
I'm not usually a fan of messing with eggs in ways other than my tried and true recipes, but being a little bit of a culinary adventurer, I could not wait to make this! And what a delight it turned out to be, complete with eye-rolling, yummy sounds and head shaking. So so good.
3 tbsp. chopped pickled or fresh jalepenos
1 onion, chopped
3 cloves garlic, chopped
1 tsp cumin
1 tbsp. chili powder
1 14 oz. can of Italian stewed tomatoes
1/2 cup water
salt to taste
dash of red pepper flakes
pita or tortillas for dipping
Heat olive oil in a skillet until hot and add jalepenos and onion. Cook until soft. Add spices, red pepper flakes and garlic and cook until fragrant, about 2 minutes.
Pour tomatoes in to the pan with 1/2 cup of water and simmer for about 10 minutes, stirring often. Salt to taste.
Crack eggs evenly over the pan, being careful not to break the yolk. Cover and cook until the whites are set, about 5 minutes or so. Sprinkle with feta and cilantro and serve with pita or tortillas.