One of my favorite meals is Eggs in Purgatory, also known
as shakshuka. It’s a meal based on frugality, making use of what's in season. This simple recipe is a peasant’s recipe, referenced in many Civil War-era cookbooks and still easy on the pocketbook today. What makes it so unique is the vibrant and bold flavors that come with extended cooking time. Nutritious vegetables and added protein from the eggs makes it a well-rounded, one-pot meal. When I'm invited to share My Kentucky Food Story publicly, I enjoy preparing this dish while I'm speaking. There's something classically simple about that dish that leaves those watching it being prepared then tasting it, empowered to go home and cook a good meal. Eggs in Purgatory Olive oil or butter Onion Squash & zucchini Peppers Tomatoes Eggs Salt & pepper to taste In a cast iron skillet, heat olive oil or butter. Vegetables are added in layers, left in large chunks making it very simple. Onions first then squash, zucchini, peppers and tomatoes. Reduce everything down to a thick sauce. Last, eggs are cracked and dropped into the hot sauce and cooked to preference. We like to leave the egg yolks at least a little runny. The most important investment in this dish is the time you must allow for the vegetables to build on one another.
0 Comments
|
YEAR ON THE FARMStories, recipes, and lessons learned on our farm and in community here in South Central Kentucky. Archives
December 2019
|