Shakshuka it Off! — The House of Carbs

Friends, it is a bright new day with Biden as President elect! I watched Biden’s acceptance speech last night and could not be more thrilled to get behind a President who calls us to hope, to heal, and to stop treating our opponents like our enemies. I can tell you, the last piece is not going to be easy for me and for all who are passionate about their candidate of choice.

But we must take the last four years of divisiveness and fear and, to paraphrase T-Swift, “Shakshuka it Off.” Our problems are too big and too shared to get lost in infighting. We have a virus that does not care about your political persuasion. A climate that will eat away and red and blue coastlines. And an economy that keeps workers home and children hungry across political divides. We also have deeply held racial prejudice and anger that we are only starting to acknowledge let alone heal.

So it’s time to shake off whatever hesitations you have about being part of the solution and seize this moment. It is time to be helpful. It is time to be kind. And it is time for Shakshuka.

RECIPE - Adapted from Blue Apron

INGREDIENTS

3 Eggs

1 15 -Ounce Can Chickpeas
1 15-Ounce Can Crushed Tomatoes
¾ lb Golden Or Red Potatoes
2 cloves Garlic
1 Yellow Onion
1 Sweet Bell Pepper
1 Tbsp Apple Cider Vinegar
2 tsp Olive Oil
~1 Tbsp Spice Blend (1/4 tsp Paprika, 1/2 tsp Ground Cumin, 1/2 tsp Ground Coriander, 1/2 tsp Ground Cinnamon, 1/2 tsp Dried Oregano, 1/8 TSP Cayenne Pepper)
Salt & pepper (to taste)

RECPIE

Fill a medium pot with salted water; cover and heat to boiling on high. Peel and medium dice the potatoes.

I wish I could be in as perpetual a state of triumph as my vegetable peeler.

Once the pot of water is boiling, add the diced potatoes and cook 11 to 13 minutes, or until slightly tender when pierced with a fork. Drain thoroughly.

While the potatoes cook, peel and medium dice the onion. Peel and roughly chop 2 cloves of garlic and medium dice the bell pepper. Drain and rinse the chickpeas. In a medium nonstick pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the diced sweet peppers. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl. Wipe out the pan.

Red pepper + white onion. Just like this election cycle, no “blue wave,” but we still embrace what’s in the pan!

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cooked potatoes in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned on all sides.

Potatoes, faithfully putting the carbs in House of Carbs.

Add the chickpeas and spice blend; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the cooked vegetables, tomatoes, vinegar, and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until combined.

Shakshuka is somewhere between a melting pot and a salad, just like America.

Using a spoon, create three shallow wells in the center of the shakshuka. Crack an egg into each well. Cover the pan with a lid or foil. Cook on medium-high 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.