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,
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