Shashuka Photo by Jennifer Madore Eggs for breakfast, lunch or dinner? Enter Shakshuka, a tomato based, pepper, and egg dish that’s as delicious as it is easy and versatile. Bonus no. 1, it’s a one pot meal.
Bonus no. 2, you eat it with bread, meaning bread is the utensil — very exciting for me! I reach for this recipe when I can’t, or don’t, want to spend a lot of time making dinner. It’s appealing because I usually have most of the ingredients in the fridge and pantry already, and also because, with its smoky spices and mild heat, it’s a wonderfully comforting dish to eat.
If you’d like to contribute to Home Plates, send a recipe and a story telling us how you came to cook it, who you cook it for and why it’s found a place in your life to [email protected] . Also, please tell us a little bit about your life as a home cook, include a photo of the dish, and yourself, possibly together, and let us know the source of the recipe.
To read more Home Plates columns, go to pressherald.com/homeplates . At heart, shakshuka is a simple, spicy tomato sauce in which eggs are gently poached until the whites are just set.
The yolks remain runny and enrich the sauce as you eat it. There are lots of variations of this dish by country, region and household. You’ll find hot peppers standing in for the bell pepper and cayenne, whole cumin seed instead of ground, no cheese at all and additions like olives, merguez or chorizo sausage or artichoke hearts.
If you look i.
