Tex-Mex ShakShuka

So I don't know about you, but I have this tendency to overcommit to things. Sometimes. Like hardly ever. But maybe on a weekly basis. I can't help it. I tend to be the kind of person that gets more done if I have more on my plate. And while we all might be hearing some chuckles, I swear it's true! Give me a weekend where mom is coming and the dog needs grooming and I also have a deadline at work? Bam. Give me a weekend where I need to wash towels? Also bam. But the non-productive kind. The kind that means, "hey, haven't I seen this Law and Order already? Oh well."

But while jamming my schedule helps me to be productive, it also means that I tend to go go go and then get sick. Bam. The sick kind. So today, I am sick. And the most pathetic part is that being sick is what's allowing me to lay here on the couch and finally post about my latest greatest favorite obsession. And by obsession I really actually mean that I'm obsessed with it. And I'm lucky enough to be marrying a guy that lets me cook things for dinner that I've already made recently enough to not actually have any valid reason for wanting to eat it again, except for the obsession. And, you might know, I tend to focus on things and then only lose interest when I'm sick of them. You can follow me on instagram if you're actually curious to see what this looks like in real time. I'll give you a hint, right now it's wedding and succulents. Oh and probably also my sister. Who's been recently posting hilarious videos which I gleefully screenshot in the most flattering ways.

But back to the food.

I'll be real with you. This is eggs poached in tomato sauce. Which is why future hubs is practically a saint for humoring me by eating it so many times. I'm pretty sure that there are a lot of men out there that wouldn't even consider eggs poached in tomato sauce a real meal. Like it's probably what comes to mind when they think of pre-dinner soups that people eat. In fact, I'm pretty sure I've had this as a pre-dinner soup before in Europe. With quail eggs. But no matter. If you're still with me at this point, I get to tell you why it's awesome.

I made it tex-mex. While this is probably some terribly horrific insult to the origins of this actual dish. I did it anyway. I used chipotles and cumin and made the crispiest cheesiest quesadilla to go with it, and it was awesome. Thinking about it now, adding a quesadilla to a meal might be the best way to convince someone that you should have said meal for dinner. Again.

I'll go ahead and say it. It's not the prettiest meal on the planet. At all. And while Deb does the famously awesome job of making it look glorious (as always) I'm just happy that the bowl even looks white in my small, dimly lit kitchen. But the taste!! It's like eating huevos rancheros. But for dinner. And without any bell peppers. It's also super warm, and gets all the good soul toasting qualities of chili up in there, but without the heaviness of chili. It's like comfort light. But the light part meaning light on your tum, not on the comfort itself.

The quesadilla was simple enough, too. Just toast the flour tortilla, add the cheese, and cook on medium until its all melty and crispy and yum.

TexMex Shakshuka

1 can diced tomatoes (the big can, I think 28oz?)

1/2 onion, diced

2-3 chipotle peppers, diced (I used dried, but you can also use the ones from the can. More seeds = more spicy, less seeds = less spicy.)

1tsp cumin

1tsp chili powder

1tsp paprika

olive oil for sautéing 

salt and pepper to taste

eggs

cheddar cheese, for garnish

1. Start by browning your onion, on med/med-hi, in about 1Tbs of olive oil

2. After about 4 minutes add your chipotle peppers, stirring to combine

3. Add the diced tomatoes, the whole can and everything, no need to drain, and reduce to medium. Cover and let simmer about 10 minutes

4. Add the spices and mix

5. Gently crack your eggs and add to the mixture. You want to make sure it's not boiling like crazy or the eggs will also look crazy. So reduce the heat if you need to. 

6. Once you've got all the eggs (I usually make 3 or 4) in there, cover again, and let cook about 5 minutes. When you test the eggs, make sure the white has cooked. But as long as that's done, cook it however you like your yolks! 

Garnish with yummy things. :]

Toast, quesadillas, rice, cheddar cheese. 

Here's to eating warm and light all at once.
And also to food obsessions. And other obsessions, too. Especially any that involve my upcoming wedding!

12 days everyone. Not that I'm counting or anything.

So if you've hung with me through the winter blahs, get excited, because after the party is the after party. Which means the fun tutorials that I've been completely holding out on! Wee! (And, yah yah, I guess I can put some wedding pictures up, too).

L