My Spring Fling Cleanse officially ends in about 90 minutes. Each season when I go through this process, I have an entirely different experience. Of course this is true for many reasons: I am a season older, the group I lead changes each season, the body wants different things at different times, and sometimes the mind is able to engage a commitment more than other times. But two things remain constant: I always want the nightshade family back when the cleanse ends and I never get over eggs. I will pretty much put an egg on ANYfuckingTHING. One of my all time favorite breakfasts is a bowl of an entire head of dino kale shredded and cooked down in ginger, lemon juice and coconut aminos with a fat scoop of Farmhouse Culture’s Smoked Jalapeno Sauerkraut and a skillet fried egg done in coconut oil on top with some kind of fancy salt. On a cleanse, I take some time to make space without the peppers in the kraut or the egg so usually the first thing I reintroduce are nightshades and then eggs. Everything else comes slowly. And then some things (sugar and mostly coffee) not at all. But the breakfast bowl, that’s a siren song for me. I love the colors and the faint sweetness of the coconut along the edge of the spicy and the sour. I like the give of the yolk all through the kale, done with still the tiniest bit of crunch left in the spine. And I love the way the day starts with such bold assertion there, breakfast greens and eggs in a bowl cupped in sleepy hands.
But this time, I took a bit of a detour with my return. I’ve been obsessed with Shakshuka. It’s a word that’s fun to say, but the meal, well, that’s where the good time really starts. The dish comes from east of me, some say Egypt, some say Tunisia. But wherever it came from originally, you’ll find it all over Israel, Yemen, Libya and it’s a staple in the breakfast world. I read a billion recipes for it. From the NYT to smitten kitchen and back through both of Yotam Ottolenghi’s recipes in the wonderful vegetarian Plenty, and the drop-dead gorgeous new book, Jerusalem. (If you love cookbooks, don’t waffle on Jerusalem. Just shell out for it.) There were a thousand other blogs and books that had an entry for this Comfort Jewfood and even a lady with a blog called The Shiksa in the Kitchen, which is fabulous.
This is my first attempt and I culled things I liked from all the recipes and went to work with my own new hybrid. The tang, the smoke, and the creaminess of the egg yolk were all exactly perfect for a late lunch on a windy day here in the fog belt of San Francisco. I can imagine this dish with plenty of variations including the popular addition of feta, but also with endless pepper combinations, spice tweaks, and maybe even a more Italianish flavor variation with a mozzarella basil situation. But here’s how mine went. And for a first try, I have to say, it was KILLER. I’m already looking forward to lunch tomorrow, as I am still loving my cleanse smoothies for breakfast. Until then, I leave you with some visuals and a recipe. It’s super easy and the payoff is big time.
Seinberg’s First Shakshuka
1T extra virgin olive oil
1t ground cumin
1t smoked sea salt
4 garlic cloves, diced
1 onion, diced
1 shallot, diced
3 Anaheim chiles
1 red bell pepper
1 28oz can of diced tomatoes or four fresh tomatoes, diced.
Diced parsley for garnish
Preheat your oven to 375.
One thing you need for my version is a pan that can go from stovetop to oven. You can use whatever you like, but something relatively shallow and wide is best. I picked this cast iron skillet, which is a popular choice in the recipes I culled, plus it makes you feel like a cowboy. And personally, I like that feeling.
First heat the oil up in the skillet and add your onion, shallot, and garlic. After about 5 minutes, add in all your diced peppers and cook everything down for about 10 minutes. Then mix in your salt, cumin and paprika. Get everything all coated with color and cook for a few minutes. Pour in your can of tomatoes and mix it all together on a medium flame. Bring the mixture to a simmer. Make four little wells in the mixture and crack an egg into each. Let the mixture cook on the flame for another 2 minutes.
Now take the whole skillet and put it into your heated over for 15 minutes. The whites should be cooked through and the yolks will still be soft. You can serve it with parsley diced on top. Or cilantro if you like. You can also serve it with pita bread but I kind of feel like unless you make homemade pita that kills, fuck it. Just eat it with a spoon, friend.