Shakshouka - Tunisian Eggs Poached in Tomato Sauce

Shakshouka - Tunisian Eggs Poached in Tomato Sauce

I just tried these eggs for the first time today when I found the recipe on the PBS website.  This recipe is a keeper. What a great cheap meal and so delicious! It will be a great way to use our CSA tomatoes in July. You should give yourself the freedom to try it with different herbs as well. I think some oregano and basil would be nice, too.

Ingredients

• 3 Tbsp olive oil
• 1 small onion, finely chopped
• 2 large cloves garlic, finely chopped
• About 8 tomatoes, preferably roma paste tomatoes but any will do (or about 2 x 14 oz can of chopped tomatoes)
• 2 tsp ground coriander
• 1/2 tsp ground caraway
• 2 tsp paprika (can be smoked paprika for added flavor)
• 1/8 tsp cayenne pepper (optional, or add more if you like it spicy)
• 1/2 tsp salt (more, to taste)
• 1/4 tsp black pepper
• 4 large pasture-raised eggs
• 2 to 3 Tbsp chopped fresh parsley (for garnish)

Directions

1. Place a large skillet on medium heat and sauté the chopped onions in the olive oil for about 5 minutes, or until soft. Add the chopped garlic and continue cooking for another 2 minutes. Add all the spices, stir, and cook for another minute.
2. Chop the tomatoes (preferably removing the seeds) and add them into the skillet, cooking for about 10 to 15 minutes, or until the sauce has started to thicken. If the sauce if too thick, add about 1/4 cup of water, stir, and cook for another couple minutes. You don't want your sauce to be too thick, so that the eggs will poach well. On the other hand, you don't want it to be too liquidey or the flavors will be diluted. Taste the sauce and add more salt, if needed.
3. Once your sauce is just right, carefully crack the 4 eggs on top of the sauce, leaving a space between each one. (If there's room, you might be able to fit an additional 2 or 3 eggs into the sauce). Put a lid on the skillet, and allow the eggs to cook for about 5 minutes, checking them often so that the yolk reaches the state that you prefer. (In Tunisia, the yolk is usually soft, but if you prefer a cooked yolk, simply cook it a bit longer).
4. Once the eggs are cooked to your liking, remove the skillet from heat, and sprinkle the chopped parsley on top of the eggs. Serve hot, with a good slice of bread to soak up all the delicious tomato sauce.

CSA Week 20 - Oct 17th - Final Week

This week's veggies include:

apples, green beans, sweet potatoes, arugula, acorn squash, turnips, bok choy, leeks, rosemary, and salad greens

CSA Week 18 - Oct 3rd

This week's veggies include:

acorn squash, salad greens, green onions, kale, sweet potatoes, beets, cilantro, lemon grass, and pie pumpkins

CSA Week 16 Sep 19, 2013

This week's veggies include: basil, tomatoes, Chinese eggplant, onions, red sweet peppers, acorn squash, apples, assorted spicy peppers, cherry tomatoes, and braising mix.

CSA Week 8 -- July 25

This week's veggies include: new potatoes, cucumbers, cherry tomatoes, cabbage, yellow squash, turnips, Asian basil, onions, and heirloom tomatoes

CSA Veggies - July 11

This week's veggies included: cilantro, beets, carrots, kale, onions, tarragon, basil, green beans, zucchini, cabbage, broccoli.

CSA - Week 4

Lots of green this week!

Our take:
Purple head lettuce, mustard greens, sage, bunched greens, spinach, salad mix, braising mix, swiss chard, kolhrabi, nappa cabbage, broccoli

CSA - Week 2

It is Week 2 for our CSA and our family gets to enjoy the bounty this week. I was so excited to get our first harvest that I had an amazing surge of energy as I drove out of the parking lot dreaming about what I could make.

Our take:
kale, green onions, lettuce mix, mint, head lettuce, mustard greens, spinach, radishes, purple kohlrabi, broccoli, and spring garlic

So far I have made some old favorites, including Quiche O'Greens and Italian-Inspired Greens, Tomatoes, and White Beans to which I added some canned salmon.

I added some onion to the green onions and spring garlic from the CSA that I used instead of leeks to try Eating Well's Provencal Summer Vegetables.

CSA Season Is Here Again

Today is the first day of our summer CSA. I'm so excited to get fresh, locally-grown produce all summer. This summer our family will be sharing a large "Veggie Lover's" share with another family. We will alternate weeks for pick up and consumption. Next week is our pick-up week, so be ready for  more photos and recipes!

A few photos of veg

I got behind in posting about my CSAs. Here are the photos that I didn't get up.

CSA Week 9 - July 16-20th

CSA 1: Potatoes, Beets, Cucumbers, Summer Squash, Parsley, Tomatoes, Eggplant, Peppers, Dill, Okra, Yard-Long Beans, Cilantro

CSA 2: Carrots, Chard or Kale, Cucumbers, Dill or Cilantro, Eggplant, New Potatoes, Tomatoes, Squash or Zucchini

CSA Week 8 - July 9 -13

CSA 1: Potatoes, Summer Squash, Cucumbers, Carrots, Kale, Lemon Basil, Basil, Eggplant, Peppers, Bok Choi, Tomatoes, Garlic

CSA 2: Cabbage, Carrots, Chard, Cucumbers, Tomatoes-Slicing, Tomatoes-Heirloom, Onions, Squash/Zucchini

CSA Week 7

CSA 1: Took the week off for Independence Day.

CSA 2: Broccoli, Cucumbers, Cilantro (or Dill), Head Lettuce, Kale, Turnips, Squash/Zucchini

CSA Week 6

I'm a little behind on my posting.

CSA 1: Potatoes, Beets, Bok Choi, Green Onions, Parsley, Zucchini, Garlic, Basil, Broccoli, Nappa Cabbage, Cucumbers, Green Beans

CSA 2: Basil, Broccoli, Cucumbers, Head Lettuce, Kale, Radicchio, Squash/Zucchini

CSA Week 5

I have been taking photos of the week's produce and some day I might actually put them up!
 
CSA 1: Green Cabbage, Beets, Choice of Greens, Garlic, Summer Squash, Lettuce, Kohlrabi, Fennel, Herb, Cauliflower, Basil

CSA 2: Basil, Beets, Bok Choi, Broccoli, Chard, Cucumber, Head Lettuce, Squash/Zucchini

CSA Week 4

CSA 1: Kale, Cilantro, Salad Mix, Nappa Cabbage, Carrots, Bok Choi, Zucchini, Purplettes, Head Lettuce, Peas
CSA 2: Basil, Chard, Beets, Fennel, Green Onions, Snow Peas, Turnips

CSA Week 3

CSA 1: Broccoli, Salad Turnips, Purple-topped Turnips, Head Lettuce, Collards, Green Onions, Mixed Greens, Cabbage, Sage, Bok Choi, Beets, Strawberries
CSA 2: Carrots, Lettuce, Garlic, Kale, Turnips, Snow Peas

CSA Week 2

From CSA 1: broccoli, green garlic, salad turnips, radishes, lettuce mix, cilantro, collards, mustard greens, Swiss chard, broccoli raab, chives, strawberries, peas, spinach

From CSA 2: asparagus, carrots, garlic scapes, snow peas, kale, salad mix, scallions

Italian-Inspired Greens, Tomatoes, and White Beans

Italian-Inspired Greens, Tomatoes, and White Beans

I always love a kale, tomato, white bean combo, so when I saw all of the greens in this week's CSA I decided that I could expand on tradition.

3 cloves garlic, 3 garlic scapes, or green garlic with leaves, chopped
1 bunch of hearty greens (kale, chard, bok choi, turnip greens, radish greens, etc.), chopped
3-4 spring onions, chopped (separate the white and green parts)
1 T olive oil
1 can (14.5 oz) diced tomatoes (too early for tomatoes from the CSA)
1 can (14.5 oz) white kidney beans, drained
1 can (14.75 oz) pink salmon, drained and separated into smaller pieces
2 T lemon juice
salt and freshly ground pepper to taste

1 box whole-wheat rotini pasta, cooked according to package instructions
Parmesan cheese, grated

1. Put the water on for the pasta.
2. Saute the white parts of the onion and garlic in olive oil over medium heat for 1-2 minutes. Then add the chopped greens. Saute for about 5 minutes.
3. Add canned tomatoes and salmon and cook a little longer until pasta is done.
4. Stir in white beans, lemon juice, and season with salt and pepper (a few fresh herbs would be nice too).
5. Add greens mixture to drained pasta. Grate some Parmesan cheese over the top and serve.

CSA Week 1

From CSA 1:
Spring onions, French breakfast radishes, kale, salad mix, peppermint, mixed greens, salad turnips, bok choi, spinach, garlic scapes, purple-topped turnips

CSA 2 begins next week.