February 5, 2023
Serves 3
1.Shakshouka sauce 2. My plate 3. My husband's plate (I gave him an extra egg) 4. His plate 2mn later.
Ingredients
2-3 tbsp extra virgin olive oil (EVOO)
3 cloves garlic, minced
3/4 cup homemade tomato sauce
1 zucchini, diced
3 fresh ripe tomatoes, diced (in Phoenix, tomatoes can be harvested at odd times, even in Jan-Feb!)
1 jalapeno, finely diced
1/4 sweet large red pepper, or 1 small Fresno red pepper
cooked steak, cut into small pieces (can substitute any leftover meat or bacon, or leave meat out. I used leftover trick-tip)
1 large sweet potato
3 eggs
kosher salt
fresh ground pepper
3 tbsp Bernaise Sauce (click here for my Bernaise recipe)
Process
1. Put a saucepan of water on to boil. Cut the sweet potato into small dice, leaving the skin on. This is where the bulk of nutrients are.
2. Add 1 tbsp of the olive oil to a cast iron skillet. Add the garlic, jalapeno and fresh tomatoes. Add a pinch of kosher salt. Heat through for 1-2 mn, then add the tomato sauce. Stir to combine.Add the zucchini and red pepper. Season to taste. Keep the sauce on a low simmer.
3. Add the sweet potatoes to the pot of boiling water, along with some Kosher salt. Cook until they're fork-tender...on a low boil for about 8-10mn. Strain and spread the potatoes on tea towel, set inside a sheet pan. Blot them dry. Remove the towel from under/over the potatoes, then drizzle with about 1 tbsp EVOO and add a tiny bit of flaky salt. (not too much because they've already cooked in salted water.) Bake at 425F until lightly brown and crispy (about 10mn.)
4. Rinse out the pot you used for the potatoes and fill it with water once more. Add a dash of vinegar and bring to a boil.
5. Optional: Add the cooked diced meat to the Shakshouka sauce and stir.
6. Turn the boiling water to low...it should barely be simmering. Crack each egg into a mini glass bowl, then tip the glass bowl into the boiling water, releasing the egg under the water's surface. Repeat with other eggs. Cook the eggs for 3mn then remove with a slotted spoon onto a paper towel.
7. gently re-heat your Bernaise Sauce, either for 15 seconds in the microwave, or for longer over the lowest setting on your stove..
8. To assemble: On each plate, first layer the crispy sweet potatoes, then the Shakshouka sauce, then a light drizzle of EVOO, then a poached egg. I place the egg on top with my clean fingers, so as not to break the yolk. Top with a drizzle of Bernaise sauce and a sprinkling of salt and pepper. Top with a few microgreens if desired.
ENJOY!
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