My life in shambles continues, so much so that I’m just a recipe-recycling fiend. No time for trying new things these days, sadly. Today we’re taking it back to a one-pan phenom of yesteryear: shakshuka. I fell in love with this Mediterranean dish many moons ago, and its made a big resurgence in my weekly rotation now that I am booked for about 27 hours a day.
Per usual, I couldn’t be bothered to take a good picture the first time I posted this, so I’m going to supplement today’s years-old recipe with highlights from my weekend in the most wonderful place in the world: New York’s Hudson Valley. Scroll to the bottom for the awesome tomato-based recipe with perfectly-poached eggs if that’s what you came for. In case you’re wondering what this dish might look like, here’s Google Image’s top result:
Great, on to the weekend!
JetSet and KimmieKef are doing some tri-ing this year, so they’ve been lean, mean, biking machines. They found this fun ride (NOT a race) and I happily got on board. But first, I had to spend some time at the pool:
But don’t be too jealous–I was working, I swear!
Anyway, we set off the next morning ready for a 55-mile bike ride. It’s worth noting that this marks the first appearance of DonQuixoteKef, el ingenioso caballero al mismo.
The course was beautiful, well marked, and even took JetSet and I on a trip down Memory Lane– the site of the 8th Grade Field Trip!
Everything was peaches and cream until I hit something with my wheel and got a puncture flat, which I was totally prepared to fix, until I wasn’t.
Long story short, I thought I was going to have to get towed in my the SAG wagon, but then Ride Assistance saved me, and I was back on the road. The good news about this whole detour is that JetSet FINALLY got to treat this like a race, not a ride. Eventually, we all made it back to the finish line
And headed straight to NBNY. There, we ate more than our fair share of Greek food. At first, it was civilized:
…but of course things devolved quickly
In fairness to him, that saganaki juice WAS really good. Lest you think our antics went unnoticed, we were labeled accordingly on our check:
A hands-held jump in the pool and the fastest drive to Manhattan ever, and we were back, though some of us took it WAY back with an ill-fitting high school polo short not even fit for a ShopRite trip and, um, no shoes.
So there you have it, friends. Such a fun weekend with some of my favorite people.
On to the recipe:
- 2 tbsp. olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 jalapeno, finely chopped
- 1 15-ounce can of chickpeas, drained and rinsed
- 2 tsp paprika
- 1.5 tsp ground cumin
- 1 15-ounce can FIREROASTED crushed tomatoes, juices and all (this will make or break your sauce– spend the extra 30 cents for fireroasted!)
- 1/2 cup crumbled feta
- 4 large eggs
- 2 tablespoons chopped cilantro
- Preheat oven to 425 degrees. On the stovetop, heat oil in an oven-safe skillet over medium-high heat and add onion, garlic and jalapenos. Saute, stirring often, until tender and fragrant, about 8 minutes.
- Add the chickpeas, paprika and cumin and cook for 2 more minutes. Add crushed tomatoes and their juices and bring mixture to a boil, then reduce heat to medium-low and simmer for about 15 minutes, until sauce thickens a bit.
- Sprinkle feta over the mixture and crack eggs one at a time on top. Transfer the skillet to the preheated oven and bake until whites are just set but yolks are still runny, about 7 minutes. Top with herbs and serve.