By 
- Project Egg by Jane Sarchet
Every once in awhile, someone comes into your life and makes it sunnier — or in this case, sunny side up.
Jane Sarchet, author of The Hedge Combers blog, wanted to put her passion for poultry into print. After gleaning through recipes submitted from ’round the world, Project Egg was hatched.
Featuring dozens of egg-related dishes to appease your appetite (or whenever you’re feeling peckish), you’ll find everything from appetizers to desserts in this charming lil’ e-book.
One of the contributors to Project Egg was Helene D’Souza of Masala Herb. (She also co-authors Food Writer Friday with Maureen Shaw.) Helene’s Shakshuka recipe intrigued me for two reasons: 1) creamy eggs simmered in fragrant tomato sauce make me swoon and 2) this tasty idea appears in a number of cultures (for good reason), each contributing their own spin.
Case in point. Earlier this year, my friend, Ruth (89 years young) sent me a similar recipe. In researching its origins, I ran across a version by David Leite of Leite’s Culinaria. I contacted him straightaway and he was kind enough to do a comparison.
David confirmed that my friend’s recipe was an original, not an adaptation. (His hailed from Portugal, hers from Minnesota.) Many thanks, David!
Helene’s recipe comes from the shores of Goa and dates back to the Ottoman Empire. That was enough research — time to crack some eggs. Rather than duplicate it here, I’ll share my conclusions.
(You’ll have your own copy in a minute!)
Helene’s photo in Project Egg shows perfectly-cooked sunny-side-up eggs. Mine were a bit more “done.” (Operator error — mine, not hers.) Be sure to make the “wells” large enough — the eggs should end up more flat than round (with yolks still intact) when you crack them into the simmering sauce.
Also remember that eggs continue to cook once you remove them from the heat, so keep an eye on ’em. (Helene was specific about that in her instructions.) I can confirm this is true.
Despite my snafus, Shakshuka was flavorful and balanced, not to mention quick — less than 30 minutes from start to finish — a terrific stove-top recipe for summertime or anytime.
By the way, Project Egg is Jane Sarchet’s gift to the world!
For your FREE copy, click here.
Enjoying all things egg,
~ Kimby
Disclaimer: Although one of my recipes was also selected to be included in Project Egg, my enthusiasm for this e-book is rooted in Jane’s benevolence. Thank you for realizing that. xo
That’s a great recipe and I can see this meal being suitable for any time of the day or night. I’ve made dishes like this before and yes, you do have to be careful that the eggs don’t overcook – it can happen in the blink of an eye! xx
Charlie, I can’t imagine you’d be distracted by anything going on at your household… ;) Glad you liked the recipe!
Congrats, my dear Kim! U should be a star! I’ve just learnt a new word today – Shakshuka :) There’s just so much one can do with eggs. Can’t wait to see yours…….. BTW, my hotel review is out!
Yay, Shirley! Your post popped up in my mailbox this morning — looking forward to your 5 star experience! :)
Kimby, this e-book sound great! Congrats on you being featured! Shakshouka sounds great and I have complete faith in whatever Helene cooks. I know you are a great egg lover and you cook up every dish with lots of love and enthusiasm. I am looking forward to your egg recipe now. Remember, once you tried my omlette curry?
Purabi, I certainly do remember. It was excellent! Or should I say “egg-cellent?” ;)
Thank you for introducing Jane and her ebook since she’s new to me. :) Congrats on being featured in the ebook too! I’ll check it out! We love eggs and want to learn new way of cooking them!
Pleased to acquaint you, Nami! And thank you for the encouragement! :)
You are such a wonderful blogger my friend, this review is perfect :)
Janie and her egg passion could convert me :)
Cheers
Choc Chip Uru
P.S. To prepare for my exams now I won’t be commenting for around 4 weeks – See you in a month my friend :)
Uru, you take as much time as you need and ACE those exams! Best wishes and enjoy your month (although we all know you’d rather be commenting on blogs than studying for exams — not much of a “break.”) ;) Take care, sweet one!
P.S. Thank you for your kind comments, too!
This sounds soooooooooooo scrumptious! I love that you gave history and dug into this like you normally do w/anything…it makes it so much more interesting and adds to the intense flavor of the history of food, Kim…nothing better than eggs, and I’ve got to try this recipe!! xo
Ally, I know you’ll love Shakshuka! (I’m cooking my way through Project Egg — all the recipes are delectable.) Food = stories (and history) and it was fun to tell this one. :) Thanks much!
You are such a great reviewer! I like your operator error! It’s all good in my book and now I have sent to receive the download egg book! :) You know I am all about the eggs or is it the chicken? which ever came first! I luv ya! :)
Isabelle, that was my first-ever review. Whew! Thank you. And thanks for the additional “promo” with your peeps. :) xo
Yeah Janie is awesome, such a great person and food blogger!
Kim i am glad that you enjoyed the shakshuka, yours looks terrific! I like my eggs a bit more done too, my husband likes it more runny. Preference right? ;) The Israelis brought the Shakshuka from their lands to Goa some 10 years ago and more. At that time Goa was known for quick beach shak dishes like that. Falafel was another favorite. =)
Helene, I think “beach food” is a great idea no matter what’s being served. Somehow it always tastes better outside! Thanks for the additional history on Goa, too, and for the great recipe!