For the love of substitutions…
I’m a pinch-of-this-and-a-dash-of-that cook, which is why baking has been a real challenge for me. The exacting science of baking means absolutely no substitutions, perfect measurements and patience - so much patience. Because I love a challenge, I’m becoming a better baker but the creativity and flexibility of cooking will always be my love.
A friend called me on a recent Sunday morning and I invited her over for breakfast. I had an hour to whip something up - preferably healthy, filling and delicious. I thought, Shakshuka!! But didn’t have red bell peppers, had just run out of cayenne, no bread and only about 1/2 tbls of crumble feta. What I did have was poblanos (instead of red bells), chipotles in adobo sauce (instead of cayenne), rice (instead of bread), and queso fresco (to add to the tbls spoon of feta). Obviously this was going to be more south of the boarder tasting than Tunisian, so to continue that theme, I pulled out a couple of ripe avocados and the last bits of a bunch of cilantro. I stuck with the same amount of paprika I usually add, just subbed half of the sweet with smoked.
It checked all the boxes - healthy, filling and deeeelicious!
Rif on Shakshuka (with substitutions)
chopped onion (white, yellow, red or shallots - what ever you have to equal one medium whole onion)
About 3 tbls of EVOO
5 cloves garlic
1 - 28 oz can of GOOD whole canned tomatoes (San Marzano - lots of brands use these tomatoes, just make sure the label says it and then always have 2-3 cans in your pantry)
2 poblano chili (or any mild peppers you have - red, yellow, green bells; anaheim, banana peppers, aji dulce or jarred roasted red bells - always good thing to have in the fridge or pantry)
1/2 can chilies in adobo sauce (or less if less spice is desired. Another great thing to have in your pantry.)
1 ts ground cumin
1/2 ts sweet paprika
1/2 ts smoked paprika (if you only have sweet, use a teaspoon of that!)
6 eggs
chopped cilantro (or parsley)
crumbled queso fresco (or cotija, feta, or even a mild shredded cheese like monterey jack)
diced avocado
salt and pepper
Char what ever fresh peppers you have. You can do it on the burners of a gas stove or under the broiler - just watch them carefully. Once the peppers look well charred, put them in a paper bag to sweat. After about 10-15 mins, push skin off with fingers. Don’t worry about getting every bit. Coarsely chop peppers.
In a deepish oven-proof saute pan on med heat, cook the onions in a splash of EVOO.
Once the onions have just started to soften add spices (big pinch of salt, cumin & paprika). Stir in.
After about 5 mins add the garlic and the peppers and cook for another 2-3 minutes, stirring occasionally
Add tomatoes ( if your tomatoes are whole, squish them through your fingers to break them up and make sure you add all the juice from the can.)
Stir together, heat until bubbly, turn heat to low, cover and let slowly simmer for 10 mins.
Turn on oven broiler
Remove cover and make 6 little divets in the tomato mixture for the eggs.
Crack each egg into the divet, turn up heat to med-low and cover for another 4-5 minutes (the eggs may be just as you like them at this point - if so skip #10)
Uncover and slide pan under broiler just until eggs are opaque (I like the yolks to be runny but cook the eggs to your liking)
Once eggs are cooked, arrange sliced avocados and sprinkle queso fresco and chopped cilantro over the whole thing.
Serve over rice, cauliflower rice, any grain or crusty bread.
