Shakshuka: aka Middle Eastern Inspired Deliciousness in a Pan

Peppers, tomatoes, herbs, spices and baked eggs, with still-runny yolks set in the middle. I saw this recipe on martetatin and it looked so beautiful I had to try recreating it for myself! Two breakfast posts in a row? Don’t mind if I do…

It may look just like your basic stir fry, but the spices and herbs set this dish apart. 

Shakshuka

(Serves 2)

• 2 teaspoons cumin
• 1 tablespoon coconut oil
• 3 small yellow onions, finely sliced
• 1 red and 1 yellow pepper, thinly sliced
• 2 tablespoons raw honey
• 3 small bay leaves
• 8 (or so) sprigs of fresh thyme, plucked (?)
• 4 small ripe tomatoes, roughly chopped
• 2 tablespoons tomato paste
• 1 teaspoon saffron threads
• 1 teaspoon cayenne pepper (or less, or more, depending on your penchant for spice)
• 2 tablespoons paprika
• 4 free-range eggs
• 10-12 small cooked baby potatoes, halved
• salt and pepper
• fresh basil to garnish   ( I was missing cilantro, which would have been my first choice, but I certainly don’t turn my nose up at fresh basil in any situation!)
• Note: I  threw in some roasted carrots and the baby potatoes from the night before. This dish is a good way to use up leftovers, however, the potato added a lovey hearty-ness that I would hesitate to skip in the future!

1. In a large pan dry roast the cumin over medium high heat until fragrant (about 2 minutes) add the oil and onions and sauté for 5 minutes or so.
2. Add the honey, herbs, peppers, potatoes and tomatoes and continue to cook over a high heat for another 10 minutes, until reduced somewhat.
3. Over lower heat, add saffron, paprika  cayenne, salt and pepper and tomato paste. Continue cooking another 15 minutes, slowly adding water as needed to give the mixture a saucy consistency, like a pasta sauce.
4. Heat two smaller frying pans to medium and divide the pepper mix between them, removing the bay leaves.
5. Make a space in the middle and carefully crack 2 eggs into the pan, not breaking the yolks.
6. Sprinkle eggs with more salt and pepper and cover the pans. Cook at a low heat for 10-12 minutes, until the eggs are just set. Garnish with fresh basil or cilantro and serve piping hot.

Almost nothing repulses me more than a sweet and sugary breakfast. So I’m excited to have discovered Shakshuka which is so savory and satisfying! Make this on your next lazy Monday Sunday and tell me how it turns out!

Don’t forget to “Like” Food, Mostly on Facebook to receive the latest recipes and posts!

Carrots Two Ways: Latkes with Apple-Yogurt and Caramelized Onions, and Low-fat Carrot Mini- Muffins

I better have bionic night vision after this!

These carrot latkes were tasty, and easy to make thanks to my new food processor! I made muffins out of the extra shredded carrots, good for a quick breakfast and lovely with salty butter. That being said,much to my chagrin, there are still carrots left over (see previous post!)

But firstly, today is special for me, as Food, Mostly turns 1!

One of my new year’s resolutions for 2012 was to start a food blog. What started out as some casual poking around on WordPress quickly became a blog in one evening. As a once complete blogging novice, I’m pleased with the progress I’ve made thus far. But  more importantly, I’m proud of  creating something that was missing for me, a creative outlet.

This year I have made 38 posts, and had 2,113 views from 28 countries. I have traveled to Holland, France, Italy, Germany, Vancouver and New York.  It has been an amazing and eventful year, and I’ve enjoyed sharing it with y’all.

Carrot Latkes with Apple-Yogurt and Caramelized Onions

These are tasty, if a little time consuming. In the future, I would add one shredded potato to the mix, for an added softness. But if you are looking for a healthier, lower carb version of latkes, these are a good option!

• 3.5 cups shredded carrots
• 1 tablespoon all-purpose flour
• 3 small onions, shredded
• 1 teaspoon sea salt
• 3 eggs, whisked
• 3 tablespoons coconut oil (for frying)

1. In large bowl, combine flour, eggs, carrots, salt and onions. Mix well.
2. In a large skillet, heat 1 tablespoon of coconut oil over medium high heat.
3. Once hot, scoop large tablespoons of mixture into the pan. Fry about 5 minutes on each side until golden brown, pressing lightly to flatten with the back of a spatula.
4. Keep warm in oven on a baking pan lined with paper towels.
5. Top with yogurt mixed with applesauce (1/3 a cup each) and caramelized onions. Serve immediately!

These latkes are great for a leisurely brunch. I served them with eggs and fresh basil, salad with (surprise!) more shredded carrots and avocado, and a mini carrot muffin.

Low-Fat Mini Carrot Muffins 

• 1 1/2 cups all purpose flour ( or whole wheat) 
• 2/3 cup of coconut sugar (or brown sugar)
• 1 1/2 teaspoons baking powder
• 1 tablespoon cinnamon
• 2/3 cups of applesauce
• 1 egg
• 1 egg white
• 2 cups shredded carrots
• 1 tsp ground ginger
• 1/4 cup chopped walnuts
• 1/4 cup dried currants

1. Combine all dry ingredients in a bowl and mix well. 
2. Separately, beat remaining wet ingredient.
3. Combine all, mix well.
4. Grease a muffin pan (I used coconut oil) and bake muffins at 350 for 20-25 minutes until golden.

Makes about 10 muffins. For added decadence, turn these muffins into cupcakes by adding cream cheese frosting (recipe here).

For 2013 I aim to post with more regularity and hopefully gain more followers and friends! (Other resolutions, aside from the obligatory fitness goals  include: read more, wear leggings less, and drink more water, less booze)

There will of course be many new recipes, and hopefully some more travel and design inspiration thrown in as well.  So, sincerely, thank you for following me so far!

As always, I love comments and feedback, its the fun part of  blogging!

So don’t be shy!

What are your resolutions for the new year?

What are your favourite brunch foods?

Do you like carrots as much as I do?

Sundays…le sigh

Sundays are usually for sleeping in late, and eating some sort of egg dish around noon. I’m not sure what inspired the mixing of basic sunny side up eggs with spinach, but the end result sure is pretty.