Shakshuka is a skillet dish where eggs are poached in a savory tomato sauce. It’s North African to Middle Eastern but generally considered Israeli. Cook and food writer Mark Bittman this week blogged on Epicurious editor David Tamarkin and his variation White Shakshuka.
It looks wonderful, eggs poached in a stew of oniony-lemony white beans. It’s a reverse, though I’d call it 179 degrees not the full 180, as it’s still eggs.
Eggs and beans are redundant protein.
A true 180 would be egg-sized tomatoes floating in a whitish sauce. Call it 181, being a one-off from an impractical polar opposite. Mine is vegan with no added fat (but see notes).
The 181 is good looking and tasty. Grocery tomatoes are fine, so this is a year-round dish. Quick. It’s so quick that my pictures should be updated later on, as all I had were red onions and that darkened the stew to about a 182. Continue reading