There are only so many ways to reinvent breakfast.
Smoothies, yogurts and toasts are great but I end up returning to eggs. We
always have (omega 3) eggs in the house and they keep me satisfied. I’ve had Shakshuka
a few times out for brunch but never made it at home. It seemed like it had to
be more labor intensive than a scramble or omelet. Well, it isn’t.
We used Mina’s harissa in our super bowl #coocoo4cruditevideo. Some corrected my pronunciation telling me it was “hah-riss-ah” not
“hah-ree-sah”. Mina emailed after she saw the video, I apologized for botching
things and she said, “don’t
listen to anyone… you’re absolutely saying it right! That is the way we
pronounce it in Morocco. Ha-ris-sah, is the American way, which is OK, but keep
saying it the way you are.” OK
then.
In the same email
Mina mentioned their new Shakshuka sauce. She graciously sent a jar over. I was
intimidated or assumed this wasn’t something I could make for a weekday
breakfast…this time I was wrong.
Yesterday, I
finally read the Shakshuka instructions that basically said I should pour the
sauce in a pan, heat it up, crack eggs on the top, cover and cook for five minutes. No oven (I think some recipes involve baking), 10 minutes start to
Shakshuka. I was a little disappointed in my presentation but the taste didn’t
disappoint.
You could use as
little as ¼ of the jar and two eggs for a single portion breakfast.
Want to try this?
Mina actually sent two jars, as she knows we like to share.
To enter, please
tweet
Bored with #breakfast?
Say Shakshuka..@Foodtrainers has
a Mina @harissa jar with your name on it
. Details here http://foodtrainers.blogspot.com/2016/02/have-you-shakshuka-ed-with-this.html
AND comment
below.
Enter by February
29th (leap year)
Have you tried Shakshuka? What are your
go-to breakfasts? Would you email if you thought someone was pronouncing something
wrong?
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