Tag: breakfast
Shakshuka
Shakshuka
Shakshuka is a spicy stewed tomato/pepper sauce containing poached eggs. It is usually garnished with cilantro, cheese, and sometimes sausage. It is always served with some type of toasted bread. Think of this as an African version of huevos rancheros.Shakshuka originated in Northern Africa, specifically Libya and Tunisia. This dish was brought to the Middle East by North African immigrants. It was created out of poverty, being a very inexpensive dish to make. It has become a staple in Israeli cuisine, eaten during breakfast and brunch. There are many different variations of shakshuka all over the Middle East. This particular recipe is how you’d traditionally eat it in Northern Africa and Israel.
Servings: 2
Equipment
- cast iron pan
Ingredients
- 3 tbsp vegetable oil
- 1/2 medium white onion
- 1/2 tsp salt
- 1/2 red or green bell pepper
- 6 garlic cloves minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 14 oz canned diced tomatoes
- 1/4 cup water
- 1/2 tbsp fish sauce
- 1 tsp brown sugar
- 4 large eggs
- cracked black pepper
Garnish
- crumbled cheese
- chopped cilantro
Instructions
- Heat up cooking oil in a cast iron skillet over medium high heat. Add in the onions and salt. Sauté for 4 minutes.
- Add in the bell pepper and garlic. Sauté for 2 minutes.
- Stir in the cumin, coriander, smoked paprika, and cayenne pepper. Sauté for another 2 minutes.
- Add in the canned tomatoes, water, fish sauce, and brown sugar. Bring to a boil, then reduce the heat to medium low. Simmer for 20 minutes.
- Make 4 wells in the sauce with the back of a large spoon. Crack an egg into each well. Turn up the heat to medium high. Cover and let simmer for 5 minutes until the whites of the eggs are cooked.
- Turn off the heat. Garnish with crumbled cheese and chopped cilantro.
Plantain Hash and Eggs
Plantain Hash and Eggs
What's crazy to me is that we currently have a whole generation of pot smokers that don't know what hash is and have never had the opportunity to smoke it. They have no idea what hot knives are(the original dab rig). 70% of the world's hash consumption is in Europe. When I was in Amsterdam, I only saw dabs at 1 coffee shop of the 16 I visited. Every single one of them had multiple varieties of hash. Our own dispensaries in the legal states don't even offer hash. You can only make 1 product with the weed plants, and that in this country is dabs/wax/shatter/honey oil, whatever the kids are calling it these days, and not hash. It has become a lost artform here in the states.Today, all the kids want is their dabs and their oil pens. In my personal and professional opinion, these dabs and oil pens are killing people's THC tolerance. When you can't smoke a bowl and get high, that's a problem. Don't get me wrong. I have an oil pen that I really only use if I'm out and about and can't stink up the area with a joint. But that's it. I prefer my bud. I wish there was more of an abundance of hash in the U.S. End of hash rant.So…this plantain hash is a great way to start your day. Despite this dish being vegan if you don't have any eggs with it, is very heavy, but healthy. If you want some spice with it, add in some cayenne pepper. If you want some meat with this, substitute some sausage instead of the beans. Sage or andouille sausage would work well.
Ingredients
- 3 ripe plantains cubed
- 2 cups black beans
- 1/2 medium white onion diced
- 1/2 tbsp smoked paprika
- 4 garlic cloves minced
- 2 green onion chopped
- 2 roma tomatoes diced
- 1 small bell pepper diced
- 1/2 tsp cumin
- 2 tsp boullion powder
- salt and pepper to taste
Instructions
- Cut your plantains into small cubes. In a large saucepan, heat up cooking oil over medium high heat. Saute the plantains for 4-5 minutes. Drain on paper towel and set aside.
- In the same pan, saute the onions, bell pepper, garlic, smoked paprika, and cumin for 4-5 minutes.
- Add in the tomatoes, black beans, green onion, and boullion powder. Cook for 10 minutes.
- Stir in the fried plantains.
- Cook for another 5 minutes
- Serve with fried eggs over the top.
Papas con Chorizo
Papas con Chorizo
Chorizo and potatoes. Simple enough. I like to eat this with a fried egg over the top with cilantro and green onion. Papas con Chorizo is also great in tacos and is a great filling in empanadas.
Servings: 2
Ingredients
Papas con Chorizo
- 1 lb chorizo
- 1 lb cubed potatoes
- 1/2 medium white onion diced
- salt
Garnish and toppings
- cilantro chopped
- green onion chopped
- fried egg
Instructions
- Boil the potatoes for 10 minutes. Drain and set aside.
- In a large skillet, sauté the chorizo and white onion until cooked.
- Stir in the potatoes and cook for another 3-4 minutes.
- Plate up the chorizo and potatoes. You can eat eat just like this or you can top it with a free egg, cilantro and green onion.
