So, you didn’t exactly get your Christmas shopping done
early this year. In fact, it’s Christmas Eve, and you haven’t started yet. Well,
you’re in luck, because there’s such a thing as this homemade instant hot chocolate
mix. We really shouldn’t be rewarding you for procrastinating, but that’s
exactly what we are doing here.
Not only is this stuff way better tasting, and contains no “how
do you pronounce that?” ingredients, but it also takes just seconds to make,
and you may already have everything you need in the pantry. Just make sure one
of those things is a very high quality cocoa powder.
I’m linking to the same exact Dutch-processed “cocoa rouge" that I used here, so that you can get all the particulars, and hopefully find
something very similar. The better the cocoa, the better the hot chocolate. Or
is it hot cocoa? Either way.
By the way, this will be the last video of the year, and we’ll be taking
a little break until the New Year. Whether it includes homemade hot chocolate or not, I
want to wish you and yours a very Merry Christmas, and Happy New Year! And, as
always, enjoy!
I’ve never been a big eggnog person, and that’s putting it
kindly. It’s too thick, too sweet, and way too artificially nutmegy. I even did
an anti-nog tweet recently, just for a few cheap, seasonal laughs, but
then I realized I was being unfair to this iconic Christmas drink.
I was basing most of my hating on the stuff in the carton
from the supermarket, which features no booze, and a nutrition label you seriously
don’t want to read. The homemade stuff I’ve had was significantly better, and
so I decided to film this rather easy process, since I get so many requests
this time of year.
This recipe does feature raw egg whites, so there’s a very,
very tiny chance of a foodborne illness. If you’re concerned, please feel free
to use pasteurized eggs, or Google, “how to safely use raw eggs,” or just make
something else.
Freshness is the key here. The freshest eggs, milk, and
cream you can get, and don’t even think about using pre-ground nutmeg. Maybe
this recipe will be the one that finally has you going out to buy that jar of
whole nutmeg and grater, but it really is the key. I hope you give this
luscious liquid custard a try soon. Enjoy!
What these sausage cheese balls lack in sophistication, they
more than make up for with their taste, simplicity, and proven track record for
making party-goers happy. No one goes to a holiday party thinking, “I hope they
serve sausage cheese balls,” but they all leave very grateful you did.
I’m not sure how these evolved into a Christmas snack, but
I bet it has something to do with the fact you can stretch a few pounds
of meat and cheese into enough finger food for a large crowd. They can also be
made ahead, which helps in the old holiday time management department.
This is a recipe where everyone uses the same basic
ingredients, but in wildly different proportions. Look online, and you’ll see
versions with half the amount of biscuit mix, as well as ones with three times
as much. It all depends on how bready verses cheesy/meaty you want your balls
to be.
The bad news is, the only way to figure out your ideal formula
is to test multiple versions. This is also the good news. Speaking of formulas,
this originally calls for biscuit mix (like Bisquick), but I prefer to use
self-rising flour. Besides some added fat, that’s all biscuit mix is, and
a little extra cheese more than makes up for any missing shortening.
If you have some biscuit mix in the cupboard, by all means
use it, but otherwise I see no need to go out and buy a box. If you don’t have
self-rising flour, I’ve given instructions below for how to make your own. I
really hope you give these sausage cheese balls a try soon. Enjoy!
Makes about 48 sausage cheese balls:
1 1/4 pounds raw hot Italian pork sausage meat (just remove the casing from uncooked, link-style sausages)
One of the most common mistakes people make when serving
cheese, is not letting it come to room temperature first, so that all the
flavors can be fully realized. This beautiful, baked stuffed brie takes that principle
to the next level.
I went with a festive, and seasonally appropriate filling of
cranberries and walnuts, but I’ve done this with at least a dozen different
fillings, so don't be afraid to play around.
Believe it or not, Michele and I once had a frozen stuffed
brie business for a brief time, and supplied them to some of San Francisco’s
finest shops. The business was called, “A Better Brie,” and while we moved
on to bigger and better things, we had a lot of fun doing them, and they were
very well received. Candied pecan was our best seller, with caramelized
mushrooms coming in a close second.
What you seen here is exactly how we used to put them
together, so if you weren’t around these parts in the early 90’s, here’s your
chance to taste what you missed. I really hope you give this baked stuffed brie
a try soon. Enjoy!
Ingredients:
1 small wheel of brie (about 6 to 8 inches is perfect)
handful of dried cranberries, chopped
handful of chopped walnuts
enough puff pastry to cover (1/8-inch thick), plus extra for
design
1 egg, beaten with 1 teaspoon water
-- Freeze for 1 hour, bake at 425F. for 20 minutes, or until the pastry is browned, and the brie is soft.
*By the way, do not skip the freezing for one hour step. The crust
needs to bake to a golden brown before the brie starts pouring out, so it must
be partially frozen when it goes in the oven. If you happen to make it ahead of
time, and put it in the oven frozen solid, then I’d lower the temp to 400, and
give it an extra 10 minutes or so, or until the cheese is runny.
As the old joke goes, these Russian tea cakes might not be
Russian, but at least they’re not cakes. No one knows exactly how these came to
be known as Russian tea cakes, but nevertheless, they are quite delicious, very
simple to make, and visually ideal for holiday entertaining.
And when I say “easy,” I mean really easy. You dump
everything in a bowl, and mix it with your hands until combined. Professional
pastry chefs will lose their minds, since we’re forgoing their precious “cream
the butter and sugar” step, but the final product is identical, no matter which
technique you use.
The only tricky thing here is the baking time, since there
are so many variables. Things like the size of the dough balls, whether you use
a silpat or parchment, how light or dark the sheet pan is, etc., can all effect
the final time significantly.
I think this cookie tends to get under-cooked, and some
recipes call for as little as 12 minutes at 350 F. I like these fairly golden,
so I get that nice brown-butter flavor, and that took me about 20 minutes or
so, which is why I gave such a wide range. Start checking at 15 minutes, and
proceed from there.
Thanks to their snowy appearance, these “cakes” would be
perfect for your holiday dessert spread, don’t feel like you have to wait for a
wedding, or for some Russians to come over for tea. I really hope you give
these a try soon. Enjoy!
Makes about 28 to 32 Russian Tea Cakes:
1 cup (2 sticks) room temperature unsalted butter
1/3 packed cup powdered sugar (plus much more to coat
finished cookies)
1 cup finely chopped walnuts (very lightly toast nuts in dry
pan first for best results)
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups plus 2 tablespoons all-purpose flour
- Roll into just slightly larger than 1-inch balls, bake at 350
F. for 15 to 25 minutes, or until lightly golden
Crepinettes are probably my favorite type of sausage, both
to make and eat, and that’s all thanks to caul fat; one of the culinary worlds
most interesting and useful ingredients. Unfortunately, it’s also one of the
most bizarre looking ingredients, and that does scare some people off, which is
nothing short of tragic.
The food Gods always reward bravery, and here your prize
will be a very moist, and extremely flavorful sausage patty, surrounded by a
casing that literally melts into the meat.By
the way, things like meatloaf, or even whole roasts, can also benefit greatly by
being wrapped up in this magical membrane.
As I recommended in the video, be sure to get coarse ground
pork from your butcher. The stuff in the meat case is ground too fine, and also
probably too lean. I would say a fat content of about 25 to 30% would be ideal
here. And yes, of course other ground meats will work using this same technique.
The same butcher you get the pork from should also be able to
hook you up with caul fat, but if for whatever reason they can’t, it’s easy to
find online. I think it’s well worth the effort, as anyone who has enjoyed these can attest. I really do hope you give this
a try soon.Enjoy!
Ingredients for 4 Crepinettes:
1 1/2 pound coarse ground pork (about 25% fat)
2 teaspoons kosher salt
1 teaspoon black pepper
pinch of cayenne
1/4 cup chopped pistachio
2 tablespoons diced dried apricot
1 rounded teaspoon very finely sliced fresh sage leaves
1/2 pound caul fat (this will be enough for probably 8 crepinettes,
with extra to spare)
I wanted to wish you all a very healthy and happy Thanksgiving holiday, and to let you know we’ll be taking a few days off to eat, drink, and rest; but mostly eat and drink. And when I say “days off,” I really mean days off. As much as I’d love to spend the holiday on my laptop, giving you all last-second cooking tips, I’m contractually obligated to take some time off, and who am I to question HR?Have a great Thanksgiving, and we’ll be back with brand new videos next week. And no, they will not feature turkey or pumpkin. So, stay tuned, and as always, enjoy!
Most normal people cook a bigger turkey than they need, so
they can enjoy some leftovers. There’s nothing better than a fresh turkey sandwich,
or three, but after a couple days, that bony carcass is that last thing you
want to look at; and that’s where these crispy flautas come in.
As I joked about in the video, when it comes to leftovers, the
“add cheese and fry” system is a proven crowd pleaser, but to hedge our
bets, we’re also topping with guacamole, sour cream, and salsa. This creates
something so different from the holiday meal that you might forget where the
turkey actually came from. Depends on how much you’ve been drinking.
Regarding my comment about pre-grated cheese being coated
with saw dust – many people on YouTube thought I was joking, but this really is
true. That shredded stuff in the bag is coated in a fine cellulose dust, which
prevents the pieces of cheese from clumping together. The good news is, grating
cheese only takes a minute, and almost anyone can do it.
And if you don’t have old turkey to make these flautas with,
eventually you will have some leftover chicken, which would obviously also work. Either way, I hope you give these delicious, crispy flautas a try soon.
Enjoy!
Ingredients for 12 large turkey flautas:
24 small, white corn tortillas 1 egg white to seal flautas, optional
*1 pound cooked, shredded turkey
6 ounces shredded pepper Jack cheese, sharp cheddar, or a
combo of the two (about 2 cups)
1/3 cup chopped green onions
salt and freshly ground black pepper to taste
*I’ll assume you’re going to use one of our turkey recipes,
so your bird will be super moist, but if it isn’t, you can always add a 1/4 cup
of chicken broth to the mixture to compensate.
- Garnish with shaved cabbage, guacamole, sour cream, salsa,
and freshly chopped cilantro
Making delicious meatballs with fatty, flavorful beef is no
great feat, but creating something as delectable using ground turkey is another
story. As the old joke goes, it may be bland, but at least it’s dry. So, you’re
going to need a very specialized strategy, and by “specialized strategy,” I
mean some cold, leftover rice.
As these simmer in your sauce or soup, the grains of rice absorb
moisture, swell up, and create a relatively tender, moist meatball. Above and
beyond that, you’ll also want to look for ground turkey thigh meat (available
at most of your higher-priced grocery chains).
By the way, like all meatball/meatloaf recipes, you can test
your seasoning by cooking a small piece of the mixture before rolling your
ball. Even though the meat hasn’t simmered in the sauce yet, at least you can see
if it needs more salt. I’ll just fry up a little patty, and adjust if need be,
and suggest you do the same.
I didn’t intend this recipe to be a Thanksgiving dinner
alternative, but now that I think about it, these could actually work. Maybe
you have a small group, or don’t like looking at a giant carcass on the table (hey,
some people are weird like that), or your in-laws are Spanish, and you want to show
them you can pronounce “albondigas.”Whatever
the occasion, I hope you give these a try soon. Enjoy!
Ingredients for about 20-24 small meatballs:
1 pound ground turkey thigh meat
1 packed cup cooked white long grain rice 3 cloves crushed garlic 1/4 cup chopped Italian parsley 1 large egg
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/8 teaspoon cayenne
1/4 teaspoon dried oregano
1 tablespoon olive oil
For the sauce (I didn’t measure these ingredients, so these
are just guesses)
2 1/2 cups prepared tomato sauce
1 cup chicken broth, plus more as needed
1 teaspoon paprika
1/3 cup crème fraiche or heavy cream
1 tablespoon sherry vinegar 2 tbsp chopped Italian parsley salt and pepper to taste
Our grandparents called them the winter blues, but nowadays
we know this condition as Seasonal Affective Disorder; a melancholy
scientifically proven to be caused by shorter, darker days.
Since fall and
winter are full of those, we’re going to need some coping strategies, and this
hearty Tuscan bean soup is one of the more effective.There’s just something about that combo of smooth, silky
soup, and crunchy, crispy croutons that makes everything seem okay.
Speaking of
shorter days, this recipe is also a fantastic base for creating even more
substantial weeknight meals. Things like sausage, peppers, and/or maybe a
handful of greens, always works in this.
I tried a new method prepping our veggies; pureeing them
instead of dicing. I thought this might save time, possibly extract more
flavor, and quicken the cooking. Hey, two out of three aren’t bad! It was
faster than dicing, and the soup only had to simmer for 15 minutes, but I
didn’t think the flavor was quite as good as the classic diced veggies method.
Either way, this soup is delicious, and guaranteed to fog up
your kitchen windows. Smiley face sold separately. I really hope you give this
Tuscan bean soup a try soon. Enjoy!
Ingredients for 4 servings:
1 onion, diced
1 stalk celery, diced
1 carrot, diced
3 cloves garlic *As stated in the post, I prefer diced veggies to the ground ones I tried in the video, and if you do go for the traditional method and cut your vegetables in small cubes, you'll have to simmer you soup for about 30 minutes, or until they are sweet and very tender.
1 tbsp olive oil
1 tbsp butter
salt to taste
freshly ground black pepper to taste
cayenne to taste
1/2 teaspoon chopped rosemary
1/2 teaspoon picked thyme leaves
2 (15-oz) cans white kidney beans aka cannellini beans
4 cups chicken broth
1/3 cup crème fraiche or heavy cream
1/2 lemon, juiced
- Garnish with fresh bread cubes fried golden in olive oil, tossed
with Parmigiano Reggiano, and fresh Italian parsley.
For such a simple dish, I sure have a lot of additional info
to cover regarding the construction of this beautiful bacon, cheddar, and
spinach strata. First of which, is the somewhat unusual name. Whoever invented
this recipe apparently thought it looked like layers of rock, known in
geological circles as, “strata.”
I guess it sort of does, and probably would a lot more, if
we used a deeper dish, and did more layers. Regardless, even with just one
layer of filling in the middle, you’ll still be looking at a gorgeous
casserole, which should thoroughly impress your brunch guests…bottomless
Mimosas or no.
As I mentioned in the video, if you want something a little eggier,
a little more quiche-like, just simply increase the amount of egg custard used.
As long as your pan is deep enough, you could as much as double the eggs and
cream in this.
Speaking of the cream, this is a very rich dish, so you may
want to cut the cream with milk. In fact, many people use all milk for this,
but I do enjoy the extra butterfat the cream provides. As usual, let your
conscience be your guide.
Above and beyond that, this recipe just begs for personalization.
I’m not sure what your favorite omelet ingredients are, but I do know they
would work in this, and work really well. I hope you give this a try soon.
Enjoy!
Ingredients for 12 portions:
1 pound loaf of day old bread, cubed
12 large eggs
2 1/2 cups heavy cream, milk, or any combination thereof
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
pinch cayenne
pinch nutmeg
1 pound bacon, sliced and cooked crisp
1 pound fresh spinach, wilted, and squeezed dry (or enough thawed,
drained frozen spinach to cover one layer)
12 ounces extra-sharp cheddar cheese, divided (use 1/2 over
the first layer of bread, 1/4 over the spinach, and the last 1/4 over the top
layer of bread)
- Bake at 350 F. for 45 minutes or until set. Then broil for
a minute or two to brown the top.
Sometimes you don’t have a good reason
for not loving a certain recipe, and that’s how it is for me with sweet potato
pie. It just does not do it for me, and I don’t even know what “it” is.
However, I thought the same flavors could work for a holiday-inspired sweet
potato muffin, and I was thrilled with the results.
These are perfect if you have leftover
sweet potatoes during the holidays, but if not, totally worth cooking a few
just for this easy recipe. I microwaved mine for about 6 or 7 minutes, until
they were very soft, but roasting, or boiling will also work.
By the way, we’re not using sweet
potatoes for our sweet potato muffin; we’re using yams, which are actually just
incorrectly named orange-fleshed sweet potatoes.So, I guess never mind.
As I mention in the video, these muffins
are just a little bit of frosting away from being cupcakes. I’ve never
understood the allure of mini marshmallows on a sweet potato casserole, but
something tells me some “fluff” would work well on these, as well. I really hope
you give them a try soon. Enjoy!
Ingredients for 24 Sweet Potato
Muffins:
2 cups all-purpose flour
1 teaspoon kosher salt
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger pinch of freshly grated nutmeg
4 large eggs
1 1/2 cups sugar
1/2 cup light brown sugar
1 cup vegetable oil
1/4 cup melted butter
2 cups mashed sweet potato or “yams”
1 cup chopped pecans, plus more for the top
demerara sugar for the tops
- Bake for 25 minutes at 350 F. or
until a wooden skewer comes out clean.
I had some crispy farro cakes at a restaurant a while back, and
thought they would make for an interesting video, but when I started to
research various recipes and techniques, I discovered something a little surprising;
there was no such thing as a “pure” farro cake.
Every recipe I came across had some type of filler
used to help bind the mixture together. I didn’t really understand this, until I
proceeded to make a batch using nothing but cooked and cooled farro. They
completely fell apart in the pan, and I ended up with something more like crispy fried
rice. Not a bad thing by any means, but not farro cakes.
After a few more experiments, I discovered that by using a little egg, and a touch of
finely grated Parmigiano Reggiano cheese, I was able to make it work with no
non-ancient grain additions. The whole key is the crust. By letting the first side
cook until a well-browned, crispy surface forms, the cakes develop enough
structure to make the flip possible.
One thing I failed to mention in the clip; you should check
your mixture for seasoning before frying the cakes. I used a good amount of
salt when I cooked my farro, but you should still taste and adjust.
And while these were great with the crème fraiche and golden
trout roe, there are so many ways these could be otherwise used. As
usual, I’ll be lurking on Twitter and Instagram to see what you come up with,
so fair warning. I really hope you give these a try soon. Enjoy!
Ingredients for about 6 farro cakes:
1 cup farro, not rinsed
3 cups water
1 tablespoon kosher salt
2 springs thyme
3 garlic cloves, finely minced or crushed
1/2 cup finely diced onion
- simmer covered about 45 minutes until very tender, drain
well, but DO NOT rinse
Then add:
1/4 cup finely diced red bell pepper
1/2 teaspoon freshly ground black pepper
1 ounce (about a 2-inch square piece) freshly grated Parmigiano
Reggiano (if you use real Parmigiano Reggiano, and grate it on a microplane,
you’ll get about 3/4 of a cup)
1 large egg
pinch cayenne
salt and pepper to taste 1/4 cup olive oil for frying
I always tell people I’m not a cookie eater, but I guess
that depends on the cookie, since when it comes to these gingersnaps, I can’t
get enough. As soon as these cool, I chain-eat them until they’re gone; but
that’s not my fault. I blame the amazing spicy-sweet flavor, and irresistible
texture.
Speaking of irresistible texture, I’ve got some homework for
you. You’re going to have to make batches of these to find out your own optimum
baking time. I know, it’s hard work, but you need to somehow find a way.
Depending
on the exact size of your dough balls, and how crispy, or chewy, you want
these, the baking times will vary from 10 to 15 minutes. As far as ingredients go, the crystalized ginger is
technically optional, but not too hard to find (check the bulk section), and it
really gives the cookies that extra kick of ginger flavor and heat.
Obviously,
you can also adjust the spices to suit your tastes, but don’t make these too
mild. They’re called “snaps” for reasons other than their texture. I really hope
you give these a try soon. Enjoy!
Ingredients for about 50 to 60 cookies (depending on size):
2 cups plus 2 tablespoons all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon fine salt
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne
12 tablespoons room temp unsalted butter
2/3 cup white sugar
1/3 cup finely chopped candied ginger
1/4 cup molasses
1/2 teaspoon vanilla extract
1 large egg, beaten - Bake at 350 F. for 10 to 15 minutes, depending on desired texture.
As I joked about in the video, a fruit salad has to be
pretty damn good to actually get a name, and the venerable Waldorf salad is
certainly worthy.
I realize that there are a small group of you who won’t be
able to wrap your heads around mayonnaise with fruit, and that’s a shame, since
it means you won’t get to enjoy one of the great combinations of all time. By the way, if you are one of the aforementioned people, but like
mayo slathered all over your sandwich, containing slices of sweet, ripe tomato,
and caramelized onions, then you have some explaining to do. Also, coleslaw. I
rest my case.
Embellish this as you see fit, but I really like it best
with just the four ingredients seen here. Things like dried cranberries can add a nice
seasonal touch, but for me, the chewy fruit gets in the way of that addictive
crunchy/crisp texture. I really hope you give this old-school, but timeless
Waldorf salad a try soon. Enjoy!
Ingredients for about 1 cup dressing (enough for 2 Waldorf
salads below):
3/4 cup mayonnaise
1/4 cup crème fraiche or sour cream (I used CF)
juice from 1/2 lemon
1/2 teaspoon sugar
1/4 teaspoon salt
pinch freshly ground black pepper
pinch cayenne
1 tablespoon finely chopped tarragon
For 2 large or 4 appetizer sized Waldorf salads:
2 large crisp, sweet apples, cut in 1/2 inch cubes
Cooking up a few chicken breasts should be a fast, easy, and
delicious experience, but for many people it’s actually a slow, hard, and
disappointing one. There are several reasons for this, and hopefully this demo
for how to pan-roast chicken will eliminate them.
The most important factor is doneness. By “pan-roasting,”
you can easily monitor the internal temp, and as I recommend in the video,
start the pan sauce when the meat reaches about 150 F. By the time your sauce is
done, and the chicken is covered in its hot, buttery goodness, it should have
reached 155-160 F., which is what I shoot for.
At this temp, the chicken will be perfectly safe, while
remaining moist and tender. I know many recipes, and reference sites, call for
longer cooking times, and internal temps of 165-175 F., but that’s just crazy.
Unless, you want tough, dry meat; in which case, that works wonderfully.
Also, I think it’s very important we leave the skin on. Not
only does this add a lot of flavor, but also much-needed moisture. Even if
you’ve been brain-washed into thinking the skin is “bad” for you, which it
isn’t, you can peel it off before you eat it, but I recommend leaving it on
during the cooking process.
And yes, we’d be getting even more flavor and moisture if we
just left the breasts on the bone, but the whole point is for this to be fast
to make, and effortless to eat. Otherwise, we might as well roast a whole
chicken.
If you’re not into creating your own boneless, skin-on
breasts, like we did in the video, you can have the butcher at the market do
this for you. You’ll have to go to a larger store where they cut up their own
chicken parts, and tell them exactly what you want, but they’ll hook you up at
no extra charge. I really hope you give this easy, and very effective technique
a try soon. Enjoy!
Ingredients for 4 portions:
4 boneless, but skin-on chicken breasts
salt and freshly ground black pepper to taste
1 tbsp finely chopped fresh herbs, optional
2 tbsp olive oil
1/4 cup *vinegar
4 tbsp cold butter, cut in smaller pieces
a splash of chicken broth or water, if needed to thin sauce
*I used apple cider here, but literally any vinegar will work.
Some of my favorites are sherry, balsamic, rice, and champagne vinegar.
This Shakshuka, or Shakshouka if you prefer, is why I’m so
glad the show/blog/channel is called, “Food Wishes.” This North African
one-dish-meal is so fast, easy, and delicious, but it probably wouldn’t have
occurred to me to do a video for it, unless someone sent me a request.
I always appreciate these types of reminders, and seeing "Shakshuka" in a subject line does catch your attention, but now I have a little
problem. I can’t stop saying it. It has basically replaced using profanity
for me. Yes, now when I stub my toe, I yell "shakshuka!"
I know we did an Italian-inspired version of this idea,
served in individual ramekins, but this is supposedly the original. The sauce is
quite different, and I think more interesting. The peppers and mushrooms add
another layer of flavor, and the spicing is much more complex. Not to mention,
a large pan of this is much more of a showstopper.
Just be sure to cook your sauce until the veggies are nice
and soft and sweet. I don’t think you want crunchy onions and peppers in this,
so take a little time building the base. You will also have to monitor the
liquid level as it simmers, but that’s very easy to adjust by adding a splash
of water or broth.
Once the eggs go in, you can finish covered on the stove, or
just pop the pan into a hot oven until they cook to your liking. I go for just
barely set, and the advantage of that system is, if you do want them cooked
more, you just need to stir the egg into that hot sauce, and it will firm-up
instantly.
No matter how you like your yolks cooked, this makes for an
impressive breakfast, brunch, lunch or dinner. And if you’re serving a large
group, you can scale this up to any size pan or baking dish. I really hope you
“shakshuka!” very soon. Enjoy!
Ingredients for 6 small portions: (one egg per portion as appetizer - double for a main course)
2 tbsp olive oil
1 large onion, diced
large handful of sliced mushrooms
1 teaspoon salt, plus more to taste
1 cup diced red bell peppers
1 jalapeno pepper, seeded and sliced
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
28-oz can (about 3 cups) crushed San Marzano tomatoes, or
other high-quality plum tomatoes. Of course you can use fresh tomatoes in
season.
1/2 cup water or broth, or as needed
6 large eggs (or as many as you can fit in you pan)
