Miya’s Kitchen: Shakshouka Notes

By Miya Kusumoto / Photography By Miya Kusumoto | June 07, 2017
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Shakshouka on bread
Poached eggs in a sauce of tomatoes, cumin, chili peppers and onions.

One thing I find most exciting about food is that I am able to understand so much more about different countries and cultures. While we all have different cultures and unique traditions, food ties all of us together and it is something we all have in common. It is always fascinating to find similar dishes from different countries with slightly different flavor profiles but similar as a whole.

Growing up in Albuquerque, New Mexico, I have always loved Huevos Rancheros. Those yolky eggs mixing with the salsa all perched atop a corn tortilla with beans and avocado? Hold please, I am salivating. Well, I tried Shakshouka for the first time several weeks ago. It is a Middle Eastern egg dish with tomatoes, peppers and over easy eggs served aside a pita (or in my case, crusty white bread). It reminded me instantly of the comforting Huevos Rancheros and I fell in love. 

Other than being unusually obsessed with eggs, I think the reason I was so excited to make this dish was that it is so much fun to say. Shakshouka is an easy, one-pan dinner, is perfect for clearing out a pantry and is a more robust breakfast-for-dinner option than the classic bacon and eggs.

Article from Edible Northeast Florida at http://ediblenortheastflorida.ediblecommunities.com/eat/miya-s-kitchen-shakshouka-notes
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