Hey everyone! Today is my first day back in D.C. in a while. I came here to visit my boyfriend…problem is, he’s not here! He’s at work, like most people would be on a Thursday afternoon, while I’m sitting on the couch salivating to Tastespotting. What else is new. For now, my goal is to try some new recipes/restaurants to try out here, but that could challenge since the spice rack of his kitchen is limited to salt and lemon pepper…
Speaking of spices, I almost forgot to upload one of my newest recipes, Shakshuka with Kale and Mushrooms. Basically, it’s a Israeli/Libyan dish of eggs poached in a tomato sauce flavored with spices and peppers, and topped with parsley. I always like to add extra healthy veggies for extra substance and nutrients, and I found that kale and sautéed mushrooms work great and blend perfectly with the Middle-Eastern flavors of the dish. Best of all, it looks impressive but it’s actually pretty simple! Serve with crusty bread and it’s even more heavenly.
Shakshuka with Kale and Mushrooms
Adapted from Saveur
1 tbsp olive oil
2 jalapeños, seeded and chopped
1 small yellow onion, chopped
8 cloves minced garlic
1 tbsp. ground cumin
1 tbsp. coriander
1 tbsp. paprika
1 28-oz. can whole peeled tomatoes,
1/2 tsp salt
1/2 cup water
8 eggs (or less, if you don’t need 2 eggs per person)
1/2 cup chopped flat-leaf parsley
2/3 cup white mushrooms, sliced
1/2 bunch kale, ribbed and torn into small pieces
Warm crusty bread for dipping/serving
1. Heat oil in a skillet over medium-high heat. Add jalapeños, onions, and mushrooms and cook 4-6 minutes until onions are tender. Add garlic, cumin, coriander and paprika and cook until garlic is soft.
2. Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water and the kale. Reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 20 minutes. Season sauce with 1/2 tsp of salt.