Shakshuka for One, Quick & Easy Homemade Hummus

You know it’s time for comfort food when you find yourself crying in a public place. 

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That was me on Friday after work. No big deal, just having an emotional break down while I was walking out of the grocery store. With every step, a tub of yogurt jabbed my thigh and all I could do was just take it until I got to the car because I decided not to take a cart (as usual) even though that was clearly the logical choice. Why do I feel like it’s more inconvenient to take a cart?!

Needless to say, I could feel the tears coming.

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This brings me to Shakshuka. Over easy eggs nestled in tomatoes, spices and herbs over homemade hummus and baked then seared sweet tomatoes? More like shakshanctuary.

Lol I know, that was a stretch. But it really is that good.

This has been all over the internet and now I know why. I’ve had eggs in tomato sauce plenty of times, but adding hummus to the equation takes it up a notch.

It was exactly what I needed.

I was experiencing one of those what-am-I-doing-with-my-life moments — where all of the choices I’ve made flash before me (in the parking lot, of course) and I feel like I’m in a crisis. Then someone beeps at me because it’s Florida and I try to find their eyes in the tinted windows so I can communicate “CAN’T YOU SEE I’M HAVING A CRISIS HERE?!” except I can’t see them because of the tint — again, Florida — so now I’m just sort of looking at no one and have to just move along. Such is life.

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So, I kept moving. I was able to relax and get some perspective after a solid, melodramatic cry in my car. Being in your 20’s is hard, right? Post grad? Anybody?

I’m trying to stay grateful and grounded. Still figuring it out and I guess that’s okay.

Now that I’ve vented about that — back to dinner.

This is essentially just cooked tomatoes and peppers with saffron, garlic and crushed red pepper. You place an egg in the center, making room for it of course, and cover to cook over easy. Carefully and with control, place the shakshuka over a bed of hummus and serve. I chose to add extra warmth with a baked-then-seared (revolutionary) sweet potato. I’ve also eaten it with pita bread. Or just off the spatula. Delicious!

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Also this fool-proof hummus is so easy and there’s no reason to buy it anymore. You can totz make this at home. I eat it all the time!

Shakshuka for One

inspired by my favorite blog, green kitchen stories

  • about a pint of fresh cherry or mini san marzano tomatoes*
  • pinch of saffron
  • 1-2 cloves garlic
  • 1/2-1 sliced red pepper
  • crushed red pepper to taste
  • fresh basil
  • extra virgin olive oil (spray works here, too)
  • 1-2 eggs
  • 1/4 cup water or broth
  • 1 medium sweet potato**

*can used canned also, just take note of the liquid and omit added water.

Heat saute pan over medium heat and spray or drizzle with oil. Add garlic, spices and vegetables. Mash fresh tomatoes as they cook. Add liquid when too dry. While that’s cooking, assemble hummus on plate, on top of sweet potato if using. In about 15 minutes, when vegetables are soft and fragrant, make a well in the middle of the saute pan. Add more spray or oil and carefully crack egg — do not break the yolk. Season to taste, and cover until egg is gently cooked to over easy.

Carefully remove from pan and place over prepared hummus, thinly layered on a plate. Serve with chopped fresh basil and pita — try this whole wheat recipe — or over a baked-seared sweet potato. Recipe as follows.

**For baked-then-seared sweet potato, slice potato lengthwise and place on parchment-lined baking sheet in oven at 400°. If pressed for time, you can make slices in the potato for a quicker cooking time. Drizzle with oil, season with black pepper. Roast for 30 minutes, until fork tender. Then, sear potato (don’t move it) on non-stick pan until browned. Serve warm.

Homemade Hummus

  • 1 can chickpeas, drained and rinsed well
  • 1-2 cloves garlic
  • juice from 1 lemon
  • 1 tbsp extra virgin olive oil
  • 1/4 cup warm water
  • salt, crushed red pepper, pepper to taste

Try to remove as many skins from the chickpeas as possible. This will result in a smoother hummus. I usually rub them between my hands and try to separate them while they’re in the strainer. (No need to be super anal about this, though. It will still be delicious, don’t worry.)

Place in food processor with all remaining ingredients, reserving the water. Pulse to combine. While running, stream in warm water — watching for desired consistency. Season to taste here, I usually add more here and there or whatever I want. You can add paprika, turmeric, roasted garlic.. just about anything you want!

Refrigerate in airtight container.

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