Project Egg (Recipe review and FREE e-book)

Project Egg

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.

Shakshuka

Shakshuka, Up Close and Personal

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.

Shakshuka

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

Deconstructed Migas

For nearly a decade, I hauled goods that ultimately ended up in the hands of the consumer.  Although most of my loads consisted of the large variety (steel, glass, and lumber for future shopping centers, hospitals, and homes), I occasionally toted canned goods or department store items.

Once, I even hauled a load of wine bottles to a vineyard. :)

Which reminds me… now that the season of accelerated wining and dining and shopping is upon us, be sure to thank a truck driver.

As a professional driver, it was my responsibility to pick up cargo on time, secure it safely, and make delivery dates before the appointed hour.  Although grueling at times, trucking allowed me to crisscross 45 of the 48 contiguous United States and see some of the most spectacular scenery you could ever hope to see.  It also gave me an opportunity to sample some fabulous regional food.

The first time I had Migas was at a café in Brownsville, Texas after I’d read a post by The Pioneer Woman.  She extolled their virtues in terms I could understand (divine and heavenly, to name a few) and I agreed with her assessment from the very first bite.  Thanks, Ree!  A girl can work up a powerful appetite driving all the way to Brownsville.

Interestingly enough, Migas means different things in different parts of the world.  In Spain, they’re made with day-old bread, olive oil, garlic, and spinach — or alfalfa.  In Portugal, they’re made with bread, garlic, olive oil, wild asparagus, tomatoes, and fresh coriander.  (For a few other interesting variations, click here.)  Down South (or at least farther South than Oklahoma), Migas consist of eggs scrambled with tomatoes, onions, peppers, corn tortillas, and cheese.

The culinary term “deconstructed” has been rattling around in my brain for awhile, so I decided to give it a go.  Not sure what to deconstruct, I opened my fridge…

Eggs.  Salsa.  Corn tortillas.

Sounded like Migas to me!

Deconstructed Migas

1 tsp. butter

1 corn tortilla

1 egg, poached

1/3 c. salsa (liberal interpretation of “tomatoes, onions, & peppers”)

2 Tbsp. sour cream (in lieu of cheese)

Smoked paprika, for garnish

Chives, for garnish

Melt butter in a small skillet until sizzling.  Add corn tortilla.  Fry until crisp on both sides; set aside to drain on paper towels.

Meanwhile, poach an egg in boiling, salted water to your preferred “yolky-ness.”  (New culinary term…)

Place tortilla on a plate and mound salsa in the center.

(I used Salsa Me Krazy, which I won on basilmomma‘s show, Around The Kitchen Sink.  Thanks again, Heather and Brenda!)

Top with a poached egg and sprinkle with smoked paprika.

Garnish with a dollop of sour cream and chives on the side.

Commence further deconstruction!

Enjoying culinary architecture & trucking memories,

~Kim

P.S.  This recipe (along with dozens of more favorites from around the world) is featured in Jane Sarchet’s FREE e-cookbook, Project Egg.  For details, click here.