New Year's Shakshuka

I'm finding it a bit weird to be thinking about New Year's, even though we are well into December, because the weather where I live is balmy. For Connecticut in December that is. It feels more like October.

It is December though and New Year's is coming and Ed and I always spend New Year's Eve with my brother and sister-in-law, Jeff and Eileen, and also cousins Leslie and Neil. Then Les and Neil stay for a few days and we just hang out, watch movies and eat. And drink.

Most of the time we have smoked fish for breakfast 3-4 days in a row but for several reasons we are changing course this year. One day of lox-and-bagels will do.

So then what?

I'm planning to serve shakshuka one morning. I have several versions, some with cheese, some with mergeuz sausage, some all-vegetarian. Some with middle eastern seasonings, some with Mediterranean herbs such as basil or oregano. A quickie or two.

This is the one I'm thinking of for this year, a substantial dish that reminds me of Huevos Rancheros. The pita bread sops up the juices from the vegetables. Also, the eggs aren't poached, but baked under a layer of grated cheese. I can set this up ahead and just pop it into the oven before we are ready to eat.

Huevos Rancheros Shakshuka

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 1 large garlic clove, finely chopped
• 1 red bell pepper, deseeded and chopped
• 1 medium serrano pepper, deseeded and chopped
• 4 medium tomatoes, coarsely chopped
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper to taste
• 2 tablespoons butter
• 2 pita breads
• 8 large eggs
• 1 cup shredded Monterey Jack cheese

Preheat the oven to 400 degrees. Heat the olive oil in a sauté pan over medium heat. Add the onion, garlic, bell pepper and serrano pepper and cook for 3-4 minutes, stirring occasionally, or until the vegetables have softened.

Add the tomatoes, cilantro, cumin, salt and pepper. Turn the heat to low, cover the pan and simmer, stirring occasionally, for 8-10 minutes or until the ingredients are soft and sauce-like.

While the sauce is cooking, spread the butter over one side of the pitas and place the pitas in a large baking pan. When the sauce is done, spoon it over the bread.

Crack the eggs into a small bowl one at a time then transfer each one next to the other on top of the vegetables. Sprinkle the cheese on top. Place the baking pan in the oven and cook for 15-18 minutes or until the eggs are cooked but with slightly runny yolks and the cheese is hot and bubbly.

For a crispier looking top, place the pan under the broiler for a minute or so.

Makes 4 servings.

Mock Shak

It isn't Shakshuka. But this dish is a quick, incredibly satisfying substitute.

Or maybe just it's own thing.

It came about this way: I had some roasted tomatoes left over and wanted to use them in some other way than the leftover reheat.

But I didn't feel like cooking anything extravagant. So I made the leftover reheat.

But then I topped it with sunnyside egg/runny yolks, which I think can make just about any vegetable dish worthier.

This quick Mock Shak is a good bet for lunch, brunch and even dinner when you don't feel like fussing or spending too much time making a meal.

Obviously you can make the tomatoes a day or two ahead and reheat.

Glorious isn't it?

Mock Shak

• 12 plum tomatoes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1-2 tablespoon butter or olive oil
• 4-8 large eggs
• grated Parmesan cheese, optional
•  

Preheat the oven to 425 degrees. Cut the tomatoes in half lengthwise and place them cut side up in a baking dish large enough to hold them in a single layer. Brush the tops with olive oil and scatter the garlic on top. Sprinkle with salt, pepper, basil and parsley. Bake for about 20 minutes or until the tomatoes are soft. Place 6 halves on each of four plates.

When the tomatoes are almost finished roasting, heat the butter in a large saute pan over medium-high heat (or use two pans if making 8 eggs). When the butter has melted and looks foamy, crack 4 eggs into the pan (or 4 eggs into each of the two pans) and cook them, sunnyside-up style until cooked to the desired doneness. Place one or two eggs one each dish over the roasted tomatoes. Sprinkle with Parmesan cheese, if desired.

Makes 4 servings

Egg Salad — My Go-To Staple

Egg Salad — My Go-To Staple

The kids are coming for the holiday weekend, so I’ve just made some egg salad. There’s always egg salad in my fridge. It’s like having salt and pepper in the cabinet, a no-brainer nibble. I make egg salad because everyone eats it. On a sandwich or crackers or cucumber slices or just plain on the plate. For lunch or as a snack or even for breakfast. 

Egg salad is my all-purpose go-to dish.

My son-in-law Jesse teases me about it. He rolls his eyes when he sees the fresh batch in the fridge. But then he takes it out and has some. If there weren’t any egg salad there he’d be upset that something was wrong.

I’ve tasted all sorts of egg salad over the years. My mother made it with onion and sometimes cooked potato. That was delicious. I’ve tasted egg salad with fresh dill. That’s good too. And there have been tastes of egg salad with olive, tuna, salmon, cooked peas and carrots and so on.

All good. But not plain old egg salad. I am an egg salad purist. I like it plain and always make it the same way. People say they like it because it’s dry, not overly loaded with mayonnaise — I use a microplane to crush the hard cooked eggs (you use less mayo that way). The only thing I change is the dish I serve it in. 

Everyone loves my egg salad, which is basically this: 

Egg Salad

• 8 hard cooked eggs
• 2-1/2 to 3 tablespoons mayonnaise
• salt and freshly ground black pepper to taste
• 1-2 teaspoons Dijon mustard if you must

Crush the eggs using the finest grater possible (microplane is best) into a bowl. Add 2-1/2 tablespoons mayonnaise, season with salt, pepper (and mustard if you like it) and mix with a fork. Add slightly more mayonnaise if the egg crumbles don’t hold together.

Makes 4 servings