Sans Meal Plan: Shakshuka

Shakshuka is a great recipe to have on hand for those sans meal plan. It’s cheap, looks impressive, and is relatively easy — especially if you have a well-stocked spice cabinet. Although it’s traditionally served for breakfast, it can certainly function as one of those eggs-for-dinner dishes. The following is a shakshuka recipe adapted from Food52’s “Eggs in Spicy Minted Tomato Sauce.”

Ingredients:

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 to 4 garlic cloves, minced
  • 1 jalapeño pepper, seeded and minced
  • One 28-ounce can crushed tomatoes (I used 1.5 boxes of crushed San Marzano tomatoes)
  • Sriracha or other hot sauce to taste (I used Sriracha and a dallop of Sir Kensington’s ketchup)
  • 1 bay leaf
  • 1 tablespoon chopped fresh mint
  • Salt and pepper to taste
  • 3-4 large eggs

STEPS

In a deep-sided skillet or frying pan, heat the butter and olive oil. When the butter melts, add your diced onions. Sauté for about 5 minutes at medium heat. Add your garlic and jalapeño, and sauté for about 1 more minute.

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Sans Meal Plan: Avocado toast & eggs

Presenting the most basic (#basic) meal of 2014: avocado toast and eggs. This delicious and simple dish is a great option for breakfast, lunch, or a mid-afternoon snack; it requires minimal ingredients, can be made in under 10 minutes, and is trendy to boot.

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INGREDIENTS

  • 1/2 ripe avocado
  • 1-2 eggs (depends on how hungry you are)
  • 1 piece toast (we prefer sesame Ezekiel)
  • Sriracha

STEPS

There are multiple ways to prepare the egg(s) for this dish – poached, scrambled, fried – but we’re big fans of the soft-boil. First, put a small bowl of cold water with a dash of salt into the freezer (you’ll need this later to shock the eggs).  Next, fill a small pot with enough water to fully cover an egg, and boil. Once boiling, drop the eggs carefully into the pot with a large spoon (slotted is best). Immediately set a timer for 6 minutes. Keep the water boiling, and reduce the heat in order to avoid overflow. If you prefer your eggs cooked more, consider setting the timer for 7 minutes. This is a great reference.

While the eggs boil, toast a slice of bread and halve an avocado. When the toast is ready, use a fork to smash the avocado (sans peel, duh) onto the bread. Sprinkle with salt to taste.

When the timer goes off, remove the eggs from the pot with the slotted spoon and drop into the bowl of cold water. Let sit for a minute, then gently peel the shell. The whites will be tender – they may crack, but it’s not the end of the world! Just try not to mess with the yolk, which should have the loose consistency of a sunny-side-up egg.

Place the peeled egg(s) on top of the avocado toast. Sprinkle with salt (and pepper if that’s your style), and drizzle with Sriracha. With a fork, gently break into the egg(s) and enjoy that glorious #yolkporn. Maybe a snap a few pics while you’re at it – you may want them for Instagram later, if you’re into that…

Enjoy with a knife and fork, or with your hands like an open-faced sandwich!

Image via Sydney Mondry ’15.