Well, I am lying a little in the title because it was actually meatless Tuesday, but that doesn't sound quite the same. I was supposed to make this Monday, but I got peer pressured to go to Juan's Flying Burrito after my late work meeting. If you know me, you know that consisted of minimal arm twisting! It was delicious, a good time and a great decompress session.
I had lunch with one of my high school besties at City Greens Tuesday and had a vegetarian salad. I also scored some super cute cheap pants for Pure Barre and she gave me a slow cooker! Crock pot meals to come! I made Tuesday into a full meatless day by making modified Shakshouka loosely based on this recipe from Bon Appetit. I love Shakshouka and last had it at the fabulous Shaya. I could never aspire to cook as well a James Beard award winner like the chef there, but I wanted to try to make a modified version at home that would have a fraction of the tastiness.
Since I was making this only and not the other recipe that was calling for chickpeas and tomatoes this week (due to the Juan's arm twisting), I decided to cut it in half and use a half can of black beans I had leftover and some fire roasted tomatoes and chiles instead of the whole cans of the others. It became more Central American than Central Mediterranean, but it was still delicious!
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| This pic is first to make the Facebook page look prettier. Even blogs are vain on Faccebook! Also pictured, my book club book I neglected to finish. |
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| The cast minus the garnish, I didn't use the lemon. |
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| I was hoping to take out my contacts early...these onion and jalapeno combos are killing me! |
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| My super cute grandma made that cast iron mini pot holder for my cousins and me one year! |
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| It looks like huevos rancheros in the making! |
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| The feta makes it less huevoy and more Shakshoukay. These are not real words. |
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| Please refrain from comparing some elements of this photo and next to some female body parts... |
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| I overcooked accidentally because I didn't trust my shitty easy bake oven. |
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| The finished product with some yummy garnish! |
Modified Shakshouka, serves 2
1 tbsp olive oil
1 small onion, finely chopped
4 garlic cloves, coarsely chopped
1 jalapeño, seeded, finely chopped
1/2 can black beans, drained
2 teaspoons Hungarian sweet paprika
1 teaspoon ground cumin
1 14.5 oz can fire roasted tomatoes
Kosher salt and freshly ground black pepper
1/2 cup coarsely crumbled feta
2 large eggs
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh cilantro
Preheat oven to 425°. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes. Add beans, paprika, and cumin and cook for 2 minutes longer. Add tomatoes (do not drain). Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set, but yolks are still runny, 5 minutes or less. Garnish with parsley, cilantro and green onion.
I'm going to point out that I went against two long-standing southern girl don'ts tonight, putting tomatoes in cast iron and washing it with soap! At least I don't wear white pants after labor day? I'll teach you how to clean the cast iron in a future post about my favorite cooking tools!
Missy
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