What came first the Shakshuka or the egg?

What came first the Shakshuka or the egg? 

Plated Shakshuka with sliced avacado

Today we discuss the general technique to Shakshuka perfection. First prepare the sauce and vegetable mixture. In today's example we used extra virgin olive oil, finely diced tomatoes, onion, zucchini, salt and pepper to taste and freshly squeezed lime juice. For an extra kick you can add diced jalapeño. Mushrooms and spinach are also favorites in this sauce.  No tomato sauce. No sauce on hand doesn't mean you can't eat a piece of heaven. Add all ingredients to a heavy bottomed skillet and let simmer until fully cooked and the mixture is thick.

Next, with the back of a spoon create evenly spaced depressions for each egg you wish to cook. Crack the eggs individually into a glass or small dish and gently pour one egg in each space. Cover and simmer until the whites are done and the yolks are still runny. Serve with warm garlic toast or soft bread of your choice.

Shakshuka with a runny yoke

Shakshuka starting in the pan

Shakshuka almost done

The Day The Falafel Fell. TWICE.

Since this is going to be the inaugural PilotChef post I figured out should be a little humorous and contain a useful tip or two.

The morning was filled with adventures. Both kiddos and Abba went for a freezing April morning walk. After coming home to a delicious breakfast spread the entire crew went to go play at the mall. As we pulled into a spot we noticed that 1 year old A was sleeping. So off to the market we went.

Back on the other side of town, mom took three year old B out to the market while A stayed sleeping in the car. ¹ Never disturb a sleeping child.

B selected fruits and veggies for the week and off home we went. During the ride dinner ideas were tossed about. The consensus was black bean and broccoli falafel.

Back home preparations for dinner were underway. B helped Abba measure the spices and pulse the food processor.

19 perfect spheres were laid out on a baking sheet and into the oven they went.

The timer beeped and mom went to take them out. Mom grabbed the first towel in sight and pulled the hot tray out of the oven. The 350° baking sheeted heated the damp towel in a hurry and onto the floor it went. ² Never assume a towel is dry. Take a potholder or oven mitt (dry folded towels are also OK).

Round two pulse the beans, separately pulse the broccoli, peas and garlic. Add spices and flour. Mix. Let's try frying them. Oil in the pot. Make the spheres ahead of time. One by one into the oil they go. Once browned remove to napkin lined bowls. Finally transfer to foil pan to finish in the oven. Abba opens the oven, takes the pan, turns to the open oven door. The noise, the noise of children "washing dishes" behind me. Dropping dishes. I turned to see what happens when you guessed it. The pan falls. Half the falafel is on the floor. Half is saved. ³ Don't try to catch a falling object. Be it a knife, hot dish or pallet of expensive merchandise from a truck. It's just not worth it.

The remaining black-bean, broccoli and green pea falafel was served over pasta with a side of vegetable soup. For dessert was a warm slice of Mama's famous banana bread.

Say something about yummy vegan dinner below.