{"id":6240,"date":"2018-12-13T11:11:59","date_gmt":"2018-12-13T17:11:59","guid":{"rendered":"http:\/\/benpollock.com\/brick\/?p=6240"},"modified":"2020-12-06T19:08:02","modified_gmt":"2020-12-07T01:08:02","slug":"shakshuka-181-its-vegan","status":"publish","type":"post","link":"https:\/\/benpollock.com\/brick\/2018\/12\/shakshuka-181-its-vegan\/","title":{"rendered":"Shakshuka 181, It’s Vegan"},"content":{"rendered":"
\"Skillet<\/a>
Vegan Reverse Shakshuka, 181<\/figcaption><\/figure>\n

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<\/em> editor David Tamarkin and his variation\u00a0White Shakshuka<\/a>.<\/p>\n

\"Traditional<\/a>
Traditional shashuka, eggs poached in tomato sauce. Credit Wikimedia Commons<\/small><\/figcaption><\/figure>\n

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.<\/p>\n

Eggs and beans are redundant protein.<\/p>\n

A true 180 would be egg-sized\u00a0tomatoes<\/strong> 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).<\/p>\n

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.<\/p>\n

Serves two on a work night, up to four servings by adding to the table a generous salad and crusty hearty bread, toast or pita etc.<\/p>\n