Food memories are the best.
And people, do I have a food memory for you!
One of the best trips I ever took was to Israel on
birthright (shout out to Bus 120 woohoo!) It taught me so much about Israeli
culture and the Jewish religion. And who cannot say culture without food? I
know absolutely no one.
Basically, the gist of birthright meals is you get to eat schwarma
and falafel EVERY.SINGLE.DAY. This, at first, seems like an amazing opportunity
to eat all the meat and all of the pita and all of the veg. That is, until,
it’s your fifth day in a row and you basically feel like you ARE that hunk of
meat on a spit, roasting slowly over an open flame which is the Israeli desert
heat.
Doesn’t Israel sound a lot like fun? Don't worry I’m only
kidding… ok only partially.
But Israel really did get me hooked on all of the flavors of
the middle eat. The baklava, the vegetables, even the pudding for breakfast
(every chocolate lover’s dream) helped to expand my idea of what food is.
And so, here is a delicious product of that. Shakshuka is
traditionally comprised of eggs baked in tomato sauce. However, since we are
busy people doing busy things here in New York, it seems right to wrap it all
up in a pita. While the “to go” concept of this did not work out so well
(namely the sandwich fell apart in the first 10 seconds) it was nevertheless
delicious and reminiscent of that trip.
Shakshuka Egg Sandwiches
Adapted from Smitten Kitchen
For the sauce:
- Olive oil, for cooking
- 1 yellow onion, diced
- 2 cloves of garlic, minced
- 2 yellow peppers, hulled, seeded, and thinly sliced
- 1 jalepeno, hulled, seeded, and thinly sliced
- ½ tsp cumin
- 1 tsp of paprika
- ¼ tsp salt
- 1 14-ounce can of crushed tomatoes
For the sandwiches*
- 1-2 eggs
- 2 tsp feta cheese
- ½ tsp za’atar
- 1 tsp chopped parsley
- 1 large or 2 small mini pitas
*Note on the sandwiches: Smitten Kitchen (bless her soul)
makes all of these at one time. For the college student I am, I choose to make
the sauce ahead of time then reheat it in portions in a small skillet to make
individual sandwiches. Therefore, this recipe will reflect the sauce for the
entire recipe, but the creation of the individual sandwich. If you want to make the recipe for a crowd, follow the suggestions used on Smitten Kitchen.
Heat a large skillet with a drizzle of olive oil in it on
medium heat. Once hot, add the yellow onion and sauté for five to six minutes,
until the onion begins to soften. Add the garlic, and cook until slightly
brown, about two minutes. Add all of the peppers, cumin, and paprika and sauté
until the peppers have soften, around five minutes. Season with salt and
pepper. Add the can of crushed tomatoes and about half a can of water, stir,
and bring it to a simmer. Turn the heat to medium low and simmer for 15
minutes, stirring occasionally. Add salt and pepper to taste.
When you want to make a sandwich, warm your pitas. Add a
couple ladlefuls of sauce into a small skillet, so that the sauce covers the
bottom of the pan and there is a fair but not excessive number of peppers. Make
an indentation (or two) in the sauce and crack an egg in each. Cover with a lid
and let the egg cook until the desired firmness is reached. After 3-4 minutes,
they should have set whites with runny yokes. After 5-6 minutes, the yokes
should be mostly set. Sprinkle with za’atar, feta cheese, and parsley, saving
some of the feta and parsley if using as garnish. Cut the top off of the pita, and
then spoon the sauce and egg into the pita. Garnish with reserved feta and
parsley and eat.
Is this sandwich why they call it "The Holy Land?"
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