One-Armed Shakshuka: The Easter brunch that you need to make. Stat.

For those of you with two functioning arms, by all means, use both.  Due to circumstances that include, but are not limited to: icy mountain slopes + no crampons on running shoes + squirrel crazed dog, this lady only has one arm to use for the next 4-6 weeks. Luckily enough, the spill happened at the base of the trail, so I didn’t have far to hobble. But onwards ,my friends…

Shakshuka, the north african egg dish, brings together one of my favorite food combos: egg and tomato. Eggs with ratatouille, eggs with salsa, eggs with roasted cherry tomatoes… I’ll eat them all gladly. The shakshuka bonus though, is that your eggs are poached IN the tomato sauce. Does that mean no gross egg water saucepan to clean? It absolutely does, my dear lazy friends. You can play up the heat and spice, add whatever veggies you have on had and just dump in those fresh eggs (the fresher the egg, the easier it is to poach) and enjoy for breakfast, lunch or dinner.


{serves 2. adapted from Ottolenghi’s recipe from his  Jerusalem book}

1/2 chopped onion

1 red pepper chopped

tomatoes (6 whole tomatoes, or half a can of crushed tomatoes

1tsp ground cumin

1/2 tsp cayenne pepper

handfull chopped cilantro & parsley

olive oil

salt to taste

2 eggs

In a cast iron pan, dry roast the cumin (game changer) for a few minutes and add olive oil and chopped onion. Stir up to coat with the roasted cumin and throw in the red pepper, herbs and cayenne. When it’s all cooked through, toss in the tomatoes and season with salt. Cover and turn down heat to cook everything together and not lose too much liquid. After about 10 minutes, uncover and crack 2 eggs on top. I tried to give them a little vegetable nest,  because I’m nice like that.  Cook for another 10 minutes and you’re done! Cook the eggs uncovered.


I made mine this morning, with my limp, cast-covered left arm and tested my kitchen skills by prepping a sheet roasted veggie. Success on the peeling and chopping, but disaster on the dish front. sheet veg3{Coat with Olive Oil+ Salt, Roast cauliflower, peeled sweet pototoes & broccoli at 400F fro 35 minutes}

Have a happy Easter everybody!

Let’s reconvene here next week for more adventures in keeping it real.


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