Shakshuka . . .

There is a meal, dear friends, that will make you as happy as happy can be - IF you can put your brain on the right track (and trust the sweet, sweet suggestions of a fat man who knows little in this world more than food). This dinner (or breakfast, or lunch, or snack, or whatever) is called shakshuka.

The only mandate for shakshuka - a dish that originated in Northern Africa but is now popular in Tunisia, Egypt, Morocco, Algeria, and these United States - is poached eggs. Shakshuka, you see, means (loosely) "mixture" or "to shake".

Want to make shakshuka? Yeah you do, dirty-dirty. Pick your base:

  • Tomato sauce
  • Hummus
  • Purred spinach, green beans, and zucchini
Then pick your toppings:
  • Okra
  • Green beans
  • Red peppers
  • Mushrooms
Then put your good stuff on it:
  • Grilled onions
  • Oregano
  • Garlic
  • Sriracha sauce
  • Cheese (bleu, parmesan, cheddar, alllllll the varietals)
  • Za'atar
Then poach some eggs in the mixture (if you do the tomato version - otherwise poach separately or just hard boil) and get a loaf of bread. Not a slice. Not a section. Not a segment. A LOAF. And tear it. Don't slice it, cube it, cut it, mince it, dice it, or butcher it - use your hands and tear it.

Now get in there. Get your shakshuka on. You will not regret it. Trust me. It ain't purdy but it is delicious. Sooooo delicious.