I have always been envious of people who live in parts of the world where they can sit outside on a warm summer evening, and sway back and forth on a porch swing. There has always been something calming about it to me. To come home from a busy day and unwind on the porch swing seems like the perfect thing to do. Perhaps I need to move to the south where this is normal and I can sip sweet tea and eat peach cobbler for dessert. Oh, the life!
I guess people in BC could have porch swings, but it would probably rot away from all of our rain. It also doesn’t seem like its ever sunny enough to spend the money on something you might get to swing on only a couple times a year. Instead we all unfold our lawn chairs, sit out for as long as we can before the next deluge of rain returns. Then we fold them back up for weeks at a time and sit inside.
Despite all the rain we’ve had I still have this urge to cook delicious meals even though I haven’t posted in a few days. This past weekend the sun was actually out for a bit and I made J and I some Shakshuka. This would be a great brunch dish or in my life an anytime dish. It’s so easy and so yummy!
Shakshuka (Eggs Poached in Spicy Tomato Sauce)
Serves 4 to 6
- 1/4 cup olive oil
- 5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped
- 1 small yellow onion, chopped
- 5 cloves garlic, crushed then sliced
- 1 teaspoon ground cumin
- 1 tablespoon paprika
- 1 28-ounce can whole peeled tomatoes, undrained
- Kosher salt, to taste
- 6 eggs
- 1/2 cup feta cheese, crumbled
- 1 tablespoon chopped flat-leaf parsley
- Warm pitas, for serving
Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
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, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15-20 minutes. Season sauce with salt.
Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.