Category: Eggs
SHAKSHUKA with Indian flavors by Foodie’s Chef Laura Brennan
Shakshuka. What is that you ask?
It’s a pan of stewed vegetables with tomatoes that become the ‘nest’ for pan-poached eggs.
It’s a dish that may have originated in Tunisia, but has been co-opted by many cuisines. My
Italian mother poached eggs in leftover marinara sauce, with crumbled meatballs and slid them
out onto planks of crusty garlic bread. In our house it served as an uncomplicated ‘breakfastfor-
supper’ dish.
This version was inspired by a trip to the farmers’ market. I bought tomatoes, green beans,
eggplant and fresh shell beans. I’ve substituted already-cooked garbanzo beans for the shell
beans in the recipe. Try to use fresh tomatoes, you’ll have to blanch and peel them first but the
fresh taste is worth the effort. The Indian flavor inspiration came from a jar of delicious simmer
sauces that Foodie’s carries: Maya Kaimal Simmer Sauces. I used the Goan Coconut flavor.
Yummy. Easy. (!)
Spring Eggs ‘n’ Ham by Foodie’s Chef Laura Brennan
With a nod to the famous children’s author, I’ve made a batch of molded green egg ‘frittatas’ to serve with an Easter Sunday brunch. They are green from pureeing sautéed swiss chard and leeks with egg whites and cream. I’ve baked them in small, silicone, prism-shaped molds; never-opened treasures found in a yard sale. But fear not, bake them in non-stick muffin tins or in one larger well-buttered casserole dish. For convenience, they can be made and baked ahead and gently re-heated in a microwave before guests arrive.
