Tasty n Sons’ Shakshuka with Baked Eggs
Serves 6 to 8 Note: This recipe, which can be prepared in one large, stainless steel pan or individual ramekins, make 2½ quarts of the tomato-based shakshuka sauce. Don’t fret over the quantity: It freezes well.
INGREDIENTS
1¼ cup extra-virgin olive oil, divided 2 medium sweet onions, julienned 12 cloves garlic, thinly sliced 1 tablespoon sugar 1 tablespoon ground piment d’Espelette 1½ teaspoons ground pimenton de la Vera (sweet paprika) 1½ teaspoons ground 2 bay leaves 1 quart canned stewed with liquid
1 quart red bell peppers (about roasted and julienned
2 cups green bell peppers (about roasted and julienned
Kosher salt and freshly ground pepper 6 to 8 large eggs 1 loaf rustic bread, thick slices
INSTRUCTIONS
heat the paprika whole sliced oven to plum into 8 5 400 tomatoes medium), medium), black ½-inch
In a large, heavy-bottomed, nonreactive pot set over medium heat, add 1 cup of the olive oil and sauté the onions and garlic for 10 to 12 minutes, or until translucent.
Add the sugar, piment, pimenton, paprika and bay leaves and cook for about 2 minutes, or until the flavor and scent of the spices bloom.
Add the tomatoes and bell peppers and simmer slowly, stirring frequently, for about 20 minutes, or until the tomatoes break down. Season with salt and pepper to taste.
Meanwhile,
Divide the evenly among degrees.
hot shakshuka mixture six to eight shallow ovenproof
Persian Herb and Greens Frittata (Kuku Sabzi)
Serves 6 to 8 Note: To make prep easier, cook the greens, leeks, and chard stems the day before and refrigerate. Bring to room temperature before proceeding.
INGREDIENTS
2 bunches green greens, washed 1 large leek Extra-virgin olive oil 6 tablespoons unsalted butter, divided 4 cups finely chopped cilantro leaves and tender stems
2 cups finely chopped dill leaves and tender stems 8 or 9 large eggs 1 cup lightly toasted (optional)
¼ cup barberries
INSTRUCTIONS
chard
or and
other (optional)
tender chopped walnuts Heat oven to 350. Strip the chard leaves: Gripping at the base of each stem with one hand, pinch the stem with the other hand and pull upward to strip the leaf. Repeat with the remaining chard, reserving the stems.
Remove the root and top inch of the leek, then quarter it lengthwise. Cut each quarter into ¼-inch slices, place in a large bowl and wash vigorously to remove dirt. Drain as much water as possible.
Thinly slice the chard stems, discarding any tough bits and the base. Add to the leeks and set aside.
Gently heat a 10 or 12-inch cast iron pan over medium heat and add enough olive oil to coat the bottom of the pan. Add the chard leaves and season with a generous pinch of salt. Cook, stirring occasionally, until the leaves are wilted, 4 to 5 minutes. Remove chard and set aside to cool.
Return the pan to the stove and heat over a medium flame. Add 3 tablespoons butter. When the butter begins to foam, add the sliced leeks and chard stems, along with a pinch of salt. Cook until tender and translucent, 15 to 20 minutes. Stir from time to time; if needed, add a splash of water, reduce the flame, or cover with a lid or a piece of parchment paper to entrap steam and keep color from developing.
Meanwhile, squeeze the cooked chard leaves dry, then chop coarsely. Combine in a large bowl with the cilantro and dill. When the leeks and chard stems are cooked, add them to the greens. Let the mixture cool a bit, then use your hands to mix everything evenly. Taste and season generously with salt.
Add the eggs, one at a time, until the mixture is just barely bound with egg. You might not need to use all 9 eggs, depending on how wet your greens were and how large your eggs are. Taste and adjust the mixture for seasoning. If using, add the walnuts and/or barberries to the mixture and stir to combine.
Wipe out and reheat pan over mediumhigh heat — this is an important step to keep the kuku from sticking —and add 3 tablespoons of butter and 2 tablespoons olive oil, then stir to combine. When the butter begins to foam, carefully pack the kuku mixture into the pan.
To help it cook evenly, during the first few minutes of cooking, use a rubber spatula to gently pull the edges of the mixture into the center as they set. After about 2 minutes, reduce the heat to medium and let the kuku cook without touching it. You’ll know the pan is hot enough as long as the oil is gently bubbling up the sides.
Peek at the crust by lifting with a rubber spatula. If it’s getting too dark, reduce the heat. Rotate the pan a quarter turn every 3 to 4 minutes to ensure even browning. After about 10 minutes, when the mixture is set and no longer runny and the bottom is golden brown, slip the pan into the oven and bake until the center is fully set, 10-12 minutes. Test for doneness with a toothpick or shake the pan and look for a slight jiggle at the top. When it’s done, carefully flip it onto a plate. Blot away excess oil. Eat warm, at room temperature or cold.
Sausage, Egg and Grits Souffle
Serves 10 Note: This can be made a day or two ahead and refrigerated before baking. Like a soufflé, it will deflate shortly after it comes out of the oven, so if you’re taking it somewhere, bake it at your destination.
INGREDIENTS
1 pound hot ground pork sausage 1 cup quick cooking grits
2 cups sharp cheddar cheese, (about 8 ounces), divided 2 ounces salted butter 7 large eggs beaten 1½ cups whole milk ½ teaspoon kosher salt ½ teaspoon black pepper
INSTRUCTIONS
shredded
Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish.
In a large skillet set over medium heat, cook the sausage until browned, stirring until crumbled and no longer pink, about 8 minutes. Drain well.
Cook the grits in a Dutch oven according to the package directions. Stir in 1½ cups cheese. Add the butter, stirring until the cheese and butter melt.
In a separate bowl, combine the eggs, milk, salt and pepper. Slowly stir the egg mixture into the grits. Stir in the sausage.
Transfer the grits mixture to the prepared baking dish. Bake until golden brown, puffed and set, about 1 hour. Sprinkle with remaining ½ cup cheese and bake until the cheese melts, about 5 minutes more.