Look at that tomato-y, egg-y, cheese-y goodness. I just want to dive right in!
This weekend is Pat’s birthday (yayayay!) so we are skipping town and heading to Memphis to eat lots of barbecue and listen to blues music. He’s not as into celebrating birthdays as I am… I usually take a vacation day and treat myself to a massage or pedicure or something like that. He would rather go to work and pretend like it isn’t the best day of the year. So I was surprised when he willingly agreed to spend the entire weekend celebrating! I think the barbecue did all the convincing.
In anticipation of being gone and not being able to make and photograph recipes for this space, I decided to do a little baking. The first was an avocado bread – similar to a banana bread but with avocados. I had found a few recipes I liked, including this and this, and adapted them a bit. Total fail. Like I took a bite and spit it out in the sink and threw the bread in the garbage fail.
This happens from time to time, where my adaptations just don’t work out. I brushed it off as a bad day and moved on. Then I tried adapting these slice and bake cookies for Valentine’s Day. The pumpkins became hearts and I obviously changed the food coloring. I also made them with GF flour because I wanted to send some to my sister. Second fail. WHAT IS GOING ON?!
But there was one adaptation that worked out just as I’d hoped. Shakshuka. My recipe is based on the Smitten Kitchen version and I couldn’t be happier with the taste. SO. MUCH. FLAVOR.
You can practically see the flavor.
DO YOU SEE IT??
Onions and chilies meet garlic, spices, and tomatoes. Eggs go in and poach in the tomato sauce. Then it all comes together with a sprinkle of feta cheese.
It warms my tummy just thinking about it.
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Adapted from Smitten Kitchen
- 1/4 cup olive oil
- 1 4-ounce can of green chilies – fire roasted and diced
- 1 small yellow onion, chopped
- 5 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 tablespoon paprika
- 2 14-ounce cans diced and fire roasted tomatoes
- 1/2 cup water
- Salt, to taste
- 4 eggs
- 1/3 cup feta cheese, crumbled
- 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.
- Add tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 12 minutes. Season sauce with salt.
- Make 4 small wells in your sauce. Crack an egg into each well. 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.