Common wisdom dictates that if you want to create complex flavors, you need to put in the work and combine lots of ingredients. Well, common wisdom needs to step off his high-horse and taste these eggs. They include just one other ingredient (apart from oil and garnishings) and have more uncommon flavor than common wisdom would know what to do with.
The secret is the secret ingredient: kimchi, the fermented preparation of cabbage, scallions, radishes, and spicy chili powder that is the pride of any self-respecting Korean cook. The fermentation process builds deep, complex flavors as well as probiotics that are great for human digestion. We get our kimchi from J&H Farm in Brooklyn, a local bodega that sells a variety of home-made kimchi prepared by either grandma, ma, and son – and labeled accordingly. (If you're ever in Windsor Terrace, Brooklyn, get some of their kimchi).
Once you have the kimchi, this recipe takes about as much time and work as frying up an ordinary egg. But, oh the flavor! If your mom is the adventurous type and likes things a bit spicy, make it for her this Sunday. It'll be a brunch she won't soon forget.
Sometimes comfort food is what we need and for that traditional egg salad –rich, creamy and always polite – can't be beat. Other times, we hanker after something badass, pungent, fiery, crispy, in-your-face. That's where this egg salad comes in. Think of it as discomfort food but the kind you can enjoy, like sweating in the sun after a long cold winter. And sweat you will from the chilis in this salad, though you'll keep fighting it to get at the sweet, garlicky, lime-infused dressing underneath. Along the way, you may fall in love with the salad's crisply fried egg, which is subjected to oil so hot it puffs up like a pastry. Try it the next time you're in the mood for a light meal with a heavy-duty experience.
In much of the Middle East, nothing says breakfast like shakshuka, the richly flavored and colorful egg dish on this week's menu. There's no single way to make shakshuka, though as with Texas chili, many folks feel passionately otherwise. Still, if there's one thing that makes shakshuka shakshuka it's the poaching of eggs in a hearty sauce of tomatoes and peppers – that and the shear pleasure of saying that goofy word. Shakshuka. Shakshuka. Shakshuka.
While generally served for breakfast, shakshuka also makes a great light dinner and a knockout brunch when guests are coming. Make the sauce a day ahead, and 15 minutes before the brunch bell, just turn up the heat and crack in the eggs.
Common wisdom dictates that if you want to create complex flavors, you need to put in the work and combine lots of ingredients. Well, common wisdom needs to step off his high-horse and taste these eggs. They include just one other ingredient (apart from oil and garnishings) and have more uncommon flavor than common wisdom would know what to do with.
Sometimes comfort food is what we need and for that traditional egg salad –rich, creamy and always polite – can't be beat. Other times, we hanker after something badass, pungent, fiery, crispy, in-your-face. That's where this egg salad comes in. Think of it as discomfort food but the kind you can enjoy, like sweating in the sun after a long cold winter. And sweat you will from the chilis in this salad, though you'll keep fighting it to get at the sweet, garlicky, lime-infused dressing underneath. Along the way, you may fall in love with the salad's crisply fried egg, which is subjected to oil so hot it puffs up like a pastry. Try it the next time you're in the mood for a light meal with a heavy-duty experience.
In much of the Middle East, nothing says breakfast like shakshuka, the richly flavored and colorful egg dish on this week's menu. There's no single way to make shakshuka, though as with Texas chili, many folks feel passionately otherwise. Still, if there's one thing that makes shakshuka shakshuka it's the poaching of eggs in a hearty sauce of tomatoes and peppers – that and the shear pleasure of saying that goofy word. Shakshuka. Shakshuka. Shakshuka.
