Of course you’ve had an idea gets stuck in your head and you just can’t seem to shake it – In the process of searching for something “breakfasty” to feature on this blog again, I just kept coming back to Shakshuka. The thing is, I’d never had it before. I have all of Yotam Ottolenghi’s cookbooks, I’ve watched many-a middle-eastern tv show, and heard from many friends how great this dish could be. It just seemed to be in my head. During the week, I sat back down with Yotam’s Jerusalem cookbook and started flipping through the pages. Shakshuka was back and it needed to be done. My take on this is closer to Deb Perlman’s version, we both agree on the zucchini and squash. I’ve paired mine with Yotam’s suggestion of zhoug and a few of my favorite ingredients from my line-cook days.
The best part about this dish, though, is the impression it made on me before I even tried it. I started with broiling the vegetables for extra depth of flavor – the combinations of smells and filled the kitchen before anything even hit the pan. After that, I added some posh canned tomatoes and topped it exactly the way I wanted it – full of toppings. In tasting the dish, I noticed that the version I’ve crafted here today really has a strong backbone. It could stand up to even more intense flavors – the mild acidity, lingering burn, and creaminess from the egg would do great sitting next to some deeply browned lamb patties or roasted game. I present to you a Roasted Shakshuka paired with Zhoug Sauce. Dip your favorite pitas in the remnants of the runny egg yolk and sauce, sit with some friends, and enjoy this dish.
Put an Egg On It
Hi everybody! I hope things are well – as I recover from the holiday season, I can firmly say that I’m ready for a new year in food. Over the holiday, I received quite a few cookbooks as gifts and have been hurriedly leafing through the pages. Naturally, eating and cooking inspiration comes and goes, but I’ll never get tired of flipping through beautiful glossy photos and overflowing ingredient lists. One book I received is The Silver Spoon, famed Italian cookbook-bible. I won’t even pretend I’ve gotten through half of the book yet – but somehow, I landed on the page about lentils.
I’ll be honest, lentils are something that my family never cooked while growing up and weren’t part of my early adult years at all. I love them now, though. To make up for lost time, here’s a quick and easy Italian sausage and lentil dish – it comes together in a snap and would be great as a main dish, a side, or even breakfast! If you end up making it, consider leaving us a comment or sending us an email! We’d love to rap about lentils with you.