Few slaves are as cheap as eggs. A dozen eggs will set you back just a few dollars. In the stomach, there are proteins, fat, and nutrients such as choline, all combined to prevent weight gain to prevent carcer< /a> . And they are versatile enough to go to a function for lunch, dinner, or dinner. But perhaps the best thing about eggs is that they are incredibly easy to cook.
Here is a simple and delicious egg recipe for poached eggs on the grill. It is years old and requires no more equipment or skills than a raw knife, a frying pan, and the source of heat.
Second Egg Recipes for Breakfast or Lunch: Shakshuka
Shakshuka (or Shakshouka) is best known in the United as an Israeli breakfast dish. Shakshuka is still worshiped throughout much of the Mediterranean – especially in Libya, Tunisia, Algeria, and Morocco.
Since Shakshuka’s history is unknown, it seems safe to place its origins in northern Africa and Spain. Shakshuka’s three common ingredients – tomatoes, paprika, and pureed peppers – were brought from the Americas to North Africa and Spain by Spanish explorers in the 15th and 16th centuries, where they remain an integral part of the region’s cuisine.
In fact, Italian cultural historians Alberto Capatti and Massimo Montanari argue that much of Europe originally ignored the tomato and used peppers chili /a> as purely “decorative fruits” and botanical curiosities.
Then he made his way to the publication in 1693 of recipes from Antonio Latini Neapolitan for tomatoes. Europe’s elite board. In the Latin “Lo Scalco alla Moderna,” each tomato recipe begins with the note “in Spanish style”—providing further evidence of the tomato’s association with Iberia, a culinary connection that lasted until the early 20th century. In L.A. Times Cookbook No.2 published in 1905, containing virtually no tomato recipes, still referred to the dish as “Spanish”.
When the Moors and Sephardic Jews were expelled from Spain and Portugal in the 15th and 16th centuries, they fled to safer places such as Fez, Tlemcen, and all the Berber provinces of the Maghreb, as well as Turkey and Naples. In the 20th century, their descendants from around the Mediterranean Sea brought countless versions of shakshuka to Israel, where a simple bowl of hummus and falafel is challenging as the national favorite today.
The word shakshuka is an onomatopoeic word that means “all mixed” in Hebrew and Arabic.
Shakshuka: Poached eggs in Tomato sauce
1 tablespoon paprika
1 teaspoon ground cumin
a cup of oil
2 jalapenos or chilies of your choice, cut in thirds
3 cloves of garlic, roughly divided
1 medium onion, thinly sliced
1 28-ounce whole tomato, or fresh equivalent
6 large eggs
Water
Salt and pepper
Warm bread or pita bread
As the skillet heats over medium-high heat, toss in the paprika and cumin to make it lightly browned. Once fragrant (not burnt) add the oil, chili, and garlic. Cook for 1-2 minutes, stirring occasionally. Add the onions and cook until translucent. Crush the tomatoes with your hands and add them to the pan. Season with salt and pepper. Add a splash of water if the sauce is too thick – maybe a cup or so. Reduce heat and simmer for 10-15 minutes. Crack the eggs over sauce and cover for 2-3 minutes until the whites are firm and yolky; it still melts. Serve with crusty old bread or warm pitas to soak up the sauce.
Sources:
USDA, Choline Content of Common Foods , 2004
Choline: An Essential Nutrient for Public Health
Reduces breast cancer mortality in a breast cancer mortality population study.
Albertus Capatti, Massimo Montanari, Italian Cuisine: Cultural History, pg. 42-43, 2003
In Los Angeles Times Cookbook, No.2, 1905
Jacob Marcus, The Jew in the Medieval World: A Sourcebook, 315-1791, pg. 51-55, 1938
Bernard Josephs, “Shakshuka: Israel’s Hottest Breakfast Dish,” Jewish Chronicle
