1 year ago 1
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Spiced shakshuka with wild rice

The nights where I get home late, it’s especially hard to throw together dinner when my mind is full & fatigued but my stomach is not. I find it fitting that the nights where you need a homemade meal the most is when you’re the most incapable of doing so. I try to make a point in these moments to find the simplest dish (1 pot max, if that) that my brain can just barely wrap it’s head around. If I can muster up a few minutes to continue standing on my feet to grate a garlic clove and chop an onion, I can have a homemade meal that my soul and stomach with thank me for.

That’s where always having eggs on hand comes in handy. For weeknight meals that only begin to cook at 8pm, I need something swift & hearty that won’t take an hour. I love frittatas for this reason, and when you have an extra 5-7 minutes, shakshuka (for when you need a punch of flavor). So, a recipe for one (very pretty) skillet meal that will give you quick homemade meals when you need it most.

 

Spiced shakshuka with forbidden rice (gluten-free) serves 4

  • 1 cup almond meal or flour
  • 3/4 cup brown rice flour
  • 3/4 cup sorghum flour
  • 1/4 cup arrowroot or tapioca flour
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1 cup greek yogurt
  • 1 tablespoon lemon juice
  • 2 large eggs + 1 egg yolk
  • 4oz. rhubarb stalks, cut into 1 inch pieces
  • 4 oz. strawberries, chopped
  • 2 oz. raspberries
  • Zest of 2 lemons
  • 1/2 cup + 1 tablespoon turbinado sugar
  • 1/4 cup ghee or butter, melted and cooled

In a large skillet, heat olive oil over medium heat. Add garlic, jalapeños, leek & shallot. Sauté for 5-7 minutes or until. Pour in can of tomatoes and 1/2 cup water along with all spices. Season to taste with sea salt and freshly ground pepper. Squeeze the lemon juice and mix together well, then let cook for about 10 minutes over medium heat. Use your wooden spoon to break down big hunks of tomato.

Gently crack eggs into the pan (use a wooden spoon to make room). Once the eggs just begin to set, add the cast iron skillet to the oven and cook for 10-12 minutes or until whites are completely set, but yolks are still soft. Top with cilantro, feta, flaky sea salt and freshly ground pepper. Serve with a heaping of forbidden rice to sop up the juices. Eat immediately!

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detheme

About detheme

A Surabaya-based photographer and self-taught cook & baker. I’m often asked how I got into food, since I went to school for photography. During my late teens and early 20’s, I had a variety of undiagnosed digestive problems which led me to relentless experimenting in the kitchen.

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