The nights where I get home late, it's especially hard to throw together dinner when my mind is full & fatigued but my stomach is not. I find it fitting that the nights where you need a homemade meal the most is when you're the most incapable of doing so. I try to make a point in these moments to find the simplest dish (1 pot max, if that) that my brain can just barely wrap it's head around. If I can muster up a few minutes to continue standing on my feet to grate a garlic clove and chop an onion, I can have a homemade meal that my soul and stomach with thank me for.
That's where always having eggs on hand comes in handy. For weeknight meals that only begin to cook at 8pm, I need something swift & hearty that won't take an hour. I love frittatas for this reason, and when you have an extra 5-7 minutes, shakshuka (for when you need a punch of flavor). So, a recipe for one (very pretty) skillet meal that will give you quick homemade meals when you need it most.
SPICED SHAKSHUKA WITH FORBIDDEN RICE (Gluten-free) Serves 4
- 1 cup forbidden rice, dried
- 2 teaspoon olive oil
- 3 garlic cloves, minced
- 2 jalapeños, minced
- 1 leek, halved & sliced into half moons
- 1 shallot, minced
- 28 oz. fire roasted tomatoes
- 1 teaspoon ras el hanout
- 2 teaspoons harissa
- 1/4 teaspoon smoked paprika
- pinch of cayenne pepper
- 1/2 lemon, juice
- 3-4 large eggs
- 1 small bunch of cilantro, roughly chopped
- 2 oz feta cheese, crumbled
- Sea salt to taste
- Freshly ground pepper
Heat your oven to 350 degrees.
In a medium saucepan, add forbidden rice and 1 3/4 cup of filtered water. Bring to a boil, then simmer on low and cover for 30 minutes. Let cool for 10 minutes, covered.
In a large skillet, heat olive oil over medium heat. Add garlic, jalapeños, leek & shallot. Sauté for 5-7 minutes or until. Pour in can of tomatoes and 1/2 cup water along with all spices. Season to taste with sea salt and freshly ground pepper. Squeeze the lemon juice and mix together well, then let cook for about 10 minutes over medium heat. Use your wooden spoon to break down big hunks of tomato.
Gently crack eggs into the pan (use a wooden spoon to make room). Once the eggs just begin to set, add the cast iron skillet to the oven and cook for 10-12 minutes or until whites are completely set, but yolks are still soft. Top with cilantro, feta, flaky sea salt and freshly ground pepper. Serve with a heaping of forbidden rice to sop up the juices. Eat immediately!