I threw together shakshuka from the following: Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > posts > 2013 > 05 > 20130507_210733_shakshuka-and-stir-fried-broccoli.html
Shakshuka and Stir-Fried Broccoli
/posts/2013/05/20130507_210733_shakshuka-and-stir-fried-broccoli.html
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I threw together shakshuka from the following:
Big head (crown?) of broccoli
Half an onion
Half a shallot
Two slicedjalapeos(with the seeds)
Half a bell pepper
Big thing of mushrooms
celery
1 28 oz can and 1 14 oz can of diced tomatoes
Lots of seasoning
I did the onions and shallots first, then added the peppers, then the rest. I let it cook for about 30 minutes or more and then poached eggsinsideof it. I topped it with grated parm cheese. It came out very good. Lots of flavor. And the broccoli was nice and covered with the tomatoes. I probably could have cooked it a bit longer, but it was fine. It did have a nice spice to it, my guess is it was thejalapeoseeds.
I also tried to make something with the rest of the broccoli. I had the dipping sauce from tuna tataki[@rev](from 2013-05-02[@rev]). I strained it to remove any chunks of stuff, including some old tuna that was there. I added some (actually, too much) corn starch. I then steamed broccoli a bit then added the sauce. As I said, it was too much corn stach and the whole thing thickened too much. That wasn't so bad, except that the sauce was extremely salt and way too lemony. It may work well for a tuna dipping but it pretty much failed for coating/stir-frying broccoli. I ate a fewpieces and threw out the rest.
Original WP Post ID: 5787
Original WP Pub Date: 2013-05-07_210733