Shak, Shak, Shak Senora
Oct. 18th, 2021 08:28 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerI've made that joke before, but I still like it.
This week's Resolution Recipe: Green Shakshuka.
3 Tbsp + 1 tsp olive oil
1 medium onion, diced
4 cloves garlic, minced (Ha! I used... more.)
1 tsp cumin
1 tsp smoked paprika
1/8 tsp crushed red pepper flakes, to taste
9 cups (14.4 oz) baby spinach leaves
1 1/2 cups fresh basil leaves, plus more for serving
pinch salt
1 1/2 Tbsp fresh lemon juice
6 Tbsp vegetable stock (I used house-made fowl stock)
6 eggses (see below)
3 Tbsp pine nuts
crumbled feta cheese and pepper
In a large skillet over medium heat, add 3 Tbsp oil. Add onion and saute until translucent, about 2 minutes. Add garlic, cumin, paprika, and red pepper, and cook 1-2 minutes until fragrant. Add spinach, basil, and a pinch of salt. Cook until the greens wilt, about 3 minutes. Stir in lemon juice, then add stock and stir to combine.
Create 8 wells (Eight? The ingredients call for six) for the eggses. Crack 1 egg at a time over the skillet and place in an open well. Cover skillet and cook about 5 minutes, until the whites are set and yolks are desired doneness.
Meanwhile, toast the pine nuts in 1 tsp oil until golden and fragrant. Top the dish with pine nuts, feta, pepper, and additional basil. Add pepper and salt to taste and serve.
What worked: It was a reasonably tasty weekend brunch. We cut the recipe down 1/3 for 1 egg each.
What didn't: Weird rewrite, possibly from metric measures. I read it beforehand when I was transcribing down to 2 eggses so I wasn't blindsided by that error.
I tried to be fancy by using two individual small skillets, but they were too small for the spinach and basil before they wilted. I had to transfer to a large cast-iron skillet, wilt the greens, and then because I still wanted to have fancy presentation, transferred roughly half to each one.
The egg white was set beautifully, but 5 minutes produced a fully cooked yolk rather than a nice runny one.
Will I make it again? Probably not. I like the standard tomato-based shakshuka better.
This week's Resolution Recipe: Green Shakshuka.
3 Tbsp + 1 tsp olive oil
1 medium onion, diced
4 cloves garlic, minced (Ha! I used... more.)
1 tsp cumin
1 tsp smoked paprika
1/8 tsp crushed red pepper flakes, to taste
9 cups (14.4 oz) baby spinach leaves
1 1/2 cups fresh basil leaves, plus more for serving
pinch salt
1 1/2 Tbsp fresh lemon juice
6 Tbsp vegetable stock (I used house-made fowl stock)
6 eggses (see below)
3 Tbsp pine nuts
crumbled feta cheese and pepper
In a large skillet over medium heat, add 3 Tbsp oil. Add onion and saute until translucent, about 2 minutes. Add garlic, cumin, paprika, and red pepper, and cook 1-2 minutes until fragrant. Add spinach, basil, and a pinch of salt. Cook until the greens wilt, about 3 minutes. Stir in lemon juice, then add stock and stir to combine.
Create 8 wells (Eight? The ingredients call for six) for the eggses. Crack 1 egg at a time over the skillet and place in an open well. Cover skillet and cook about 5 minutes, until the whites are set and yolks are desired doneness.
Meanwhile, toast the pine nuts in 1 tsp oil until golden and fragrant. Top the dish with pine nuts, feta, pepper, and additional basil. Add pepper and salt to taste and serve.
What worked: It was a reasonably tasty weekend brunch. We cut the recipe down 1/3 for 1 egg each.
What didn't: Weird rewrite, possibly from metric measures. I read it beforehand when I was transcribing down to 2 eggses so I wasn't blindsided by that error.
I tried to be fancy by using two individual small skillets, but they were too small for the spinach and basil before they wilted. I had to transfer to a large cast-iron skillet, wilt the greens, and then because I still wanted to have fancy presentation, transferred roughly half to each one.
The egg white was set beautifully, but 5 minutes produced a fully cooked yolk rather than a nice runny one.
Will I make it again? Probably not. I like the standard tomato-based shakshuka better.
