I’m back from Florida, and it was more difficult than I thought to stay on track with my egg eating experiment. But I’m back home, and ready to consume those golden orbs once again.
Last night, I actually went out of my way to make an egg dinner outside the norm. This recipe comes from the cookbook Fresh Flavors from Israel that I picked up while traveling to the land of milk and honey last March. (I try to make a point of buying either local music or a cookbook from where ever I travel…usually both. Food and music: The best way to know a country.)
I made Shakshuka, a classic Israeli lunch consisting of eggs and tomatoes and eaten directly from the pan with lots of fresh bread. Eggs and tomatoes are the two compulsory ingredients–you can add whatever you want from there. This recipe also called for diced eggplant and slices of goat cheese.
The verdict: Shakshuka was very easy prepare and quite nutritious, but the flavor was compromised because I had to rely on grocery store tomatoes and eggplant….I don’t want to say “blech”, but it wasn’t nearly as good had we made it in the summertime using garden tomatoes and fresh eggplant. Something to consider if you’re thinking of making it one of these days.
Shakshuka with Eggplant and Goat Cheese:
In a deep skillet (we used cast iron), saute a medium eggplant cut into small cubes in 1/4 cup of olive oil over medium-high heat until golden brown. Remove the eggplant and set on a paper towel to mop up the excess oil.
Lower the heat and add 3 tablespoons of olive oil, add 2 cloves of sliced garlic and saute for 30 seconds. Add 8 chopped tomatoes and their juice, the eggplant, then season with 1/2 teaspoon cumin, 1 tablespoon hot paprika, salt and pepper. (I also added a teaspoon of an Israeli spice called za’atar, but only because I had it on hand and try to use it every chance I get.) Cook uncovered for 10 minutes so the spices have a chance to meld.
Nothing but eggplant, tomatoes, garlic and spices....mmmm
Break an egg into a small bowl and slide it carefully into the frying pan. Do this 5 more times (6 eggs in total). Arrange 5-6 slices of goat cheese on top, cover and cook for 5 minutes, or until the whites of the eggs are fully set.
Bring the pan to the table and eat directly from the pan using lots of fresh bread or challah. Serves 6.
