Shakshuka recipes seem to be popping up a lot of places lately, and being that it’s a favorite of mine, I’ve decided to jump on the bandwagon and share my recipe. Shakshuka is a dish that is believed to have originated in Tunisia, and is quite popular throughout countries of Northern Africa and Israel. There are many different variations, but my take on it is a cumin, paprika, and za’atar (see note at bottom) spiced tomato sauce with red pepper, jalapeño, onion, cilantro, and goat cheese. A lot of other recipes I’ve seen for shakshuka utilize feta cheese, which is equally delicious and a perfectly fine substitution here. However, I’ve had some serious goat cheese cravings lately, so that’s the direction I went with the recipe here today.READ MORE
A couple months ago while visiting my madre back home, I experienced one of the best brunches of my life. This was due not to the company (sorry mom, and Zack!), but to an amazing dish called Chilaquiles. I’m sure there are many variations, but this one consisted of a bed of tortillas baked in a spicy salsa, topped with queso fresco and two eggs cooked to your preference. There were also plenty of options to add to it, but I opted solely for some avocado, and ordered my eggs sunny-side-up (is there any other way?). I was presented with a dish that will forever be a part of my life. I proceeded to devour the entire thing while vowing to re-create it as soon as I returned home.
Now, I’m a big believer in fate. And as fate would have it, a few days later while flipping through Bon Appetit, I came across a lovely little recipe for Chilaquiles. Thank you, universe! I went ahead and made it for dinner. Zack and I got along very well that night. Happy bellies make for a happy marriage.
The sauce is the only part that’s time consuming, and if you wanted to you could make it ahead of time. It’s truly the sauce that makes the dish. We loved it so much I’ll likely double it next time and toss a handful chopped onions into it to eat with chips as a snack.
The recipe calls for using a blender, but I thought I could simplify the cleanup of that heavy machinery. So I simply threw all the ingredients into a pot, and used my Cuisinart Smartstick Handblender to puree it. If you don’t have one of these I HIGHLY recommend investing in one. I use mine all the time, it makes whipping up a sauce or pureeing a soup so much quicker and easier. And it’s much quicker to clean than a big blender or food processor!
After making the sauce, all you have left to do is toss the tortilla chips, sauce, and cheese into a dish, broil, and serve with the eggs and toppings of your choice.
I, of course, served my eggs sunny side up. Yolks are meant to be runny. Sorry, but this is just a fact of life. Embrace it.
Then I added avocado, chopped onion, and cilantro. LOTS of cilantro for me. It’s one of my favorite things, I’m obsessive. Hence why my chilaquiles could be mistaken for a salad.
Here’s the recipe:
Adapted from: Bon Appetit