Friday, December 24, 2010

Out with the old...

...and in with the new!  Hope you're all having a wonderful holiday week with family and friends.  I'm already thinking ahead to the New Year, and looking back on 2010 fondly.  I just wanted to share with you a new tradition (hello, oxymoron) in our home: Christmas shakshuka!  After I made a batch of mint pesto yesterday, and discovered I had a nearly full box of tomatoes in my fridge, I realized I had the makings of a very hearty, festive dish.  Enjoy and happy merry everything!

Christmas Shakshuka
(printable recipe)
(serves 2-3)
 
For the pesto:
2 cups fresh mint leaves
1 garlic clove
1/4 cup toasted pistachios
1/4 cup olive oil (plus more as needed)

Put all the ingredients in the bowl of a food processor and mix well, scraping down the sides as needed.  If the pesto seems too thick, drizzle in more olive oil with the motor running.  Remove to a bowl and salt to taste.

For the shakshuka:
2 tablespoons olive oil
1 Spanish onion, sliced thinly
1 teaspoon paprika
1/2 cup white wine
2 cups chopped tomatoes (I like the Italian brand Pomi)
1/2 teaspoon red pepper flakes
6 eggs
crumbled feta (optional)

In a large skillet, heat the olive oil over medium heat.  Add the onion and paprika and stir to coat well with the oil.  Cook uncovered, stirring occasionally, for 30 minutes, until the onions are lightly caramelized.  Turn heat to medium-high and add the white wine, scraping the browned onion up from the pan and stirring until almost completely evaporated.  Add the tomatoes and red pepper flakes, stir to combine, turn heat the medium-low, and cook covered for 15 minutes to allow the tomatoes to break down into a sauce.  Uncover and carefully crack each egg into a different spot on top of the tomato sauce.  Cover again and cook until the whites are completely set and the yolks are cooked to your liking (I like my yolks pretty set, so I let them go about 8 minutes).  Serve the eggs together with the thickened tomato sauce underneath, drizzled with the mint pesto and topped with feta, if using.  Eat with a thick slice of toast to soak up all the juices.

2 comments:

Anonymous said...

What a joy to see your blog. Even better to see your picture. It's great to see that you don't have purple hair! We all miss you. Happy happy.
George

Chef Eve said...

George, hi! What a lovely surprise to find you here! I think of you and the Habitat gang often, hoping you're all doing well. Best wishes!