Im done with brunch crave ranchero11/11/2023 ![]() Don't be put off by the length of the ingredient list either - this is easy to make, and the different ingredients used here contribute incredible depth of flavour that you can't get with an over-simplified tomato sauce. In fact, if you make your own beans (which obviously turns this from a quick breakfast to a more time-intensive brunch), then this is about as scratch-based as a meal can get (unless you fee like taking up cheese-making). This doesn't start with salsa, or tomato sauce, or even canned tomatoes. And if it seems like too much food for you and yours, rest easy knowing that it somehow becomes even tastier the next day.Īfter finishing the recipe and starting the writing, I ran across some similar Mexican-fusion egg dishes, but there seemed to be a preponderance of sausage, which to my mind takes the focus off of the eggs and veggies. What sets this recipe apart is the focus on very basic, very simple fresh ingredients. It's also seriously healthy, delicious, and filling. Despite the fact that this is ostensibly an egg dish, it's easily one of the most veggie-centric breakfasts I can think of. But let's not leave the other vegetables out of the spotlight either summer squash (pattypan, in this case), squash blossoms, and pinto beans add delicious New World charm to the dish, and the avocado (another Mexican native) makes a perfect topper for the finished dish. Tomatoes and tomatillos are boiled and then pureed with onion, forming the basis of a wonderfully flavourful sauce/salsa. Turns out that Mexican ingredients make for an absolutely incredible, if unconventional shakshouka. If you'll allow me to toot my own horn here for a moment, it was a very succesful, VERY tasty experiment. Starting with the simple idea - eggs poached in spiced tomato sauce with vegetables - I put together an ingredient list and started my little experiment. I decided to forgo any reference recipes, and instead developed this recipe based solely around the technique behind shakshouka and the Mexican flavours I know and love. Like I said, I'm a sucker for a good name. There's also the tongue-in-cheek huevos divorciados (divorced eggs), in which fried eggs are served with carefully-separated green and red salsas. That dish has more in common with Spanish pisto, and is nowadays usually served with tortillas. To name one particularly prominent example, tacos al pastor evolved from shawarma recipes brought to Mexico by Lebanese immigrants. Mexico, of course, already has a wealth of egg and tomato recipes, most notably huevos rancheros (rancher's eggs). This is hardly a new idea Mexico has an extensive and diverse history of immigration, and this is reflected in the internationally influenced cuisine. The ingredients are nearly universal, after all, and tomatoes themselves are actually native to the New World, so it seems fair to bring things full circle by reworking this into a Mexican recipe. ![]() The similarity between these dishes got me thinking about departing from the standard recipe and taking the dish across the Atlantic. Also sometimes referred to as eggs in Hell, the dish is sometimes confused or conflated with shakshouka itself. But my personal favourite (by name, anyway - I'm a sucker for a dish with a cheeky name) has to be the Italian dish u'ovo al Purgatorio - eggs in Purgatory. Turkish menemen is quite similar, and Spanish pisto features a similar sauce, though the eggs are generally fried and served on top. It's not alone either - eggs poached in a flavourful, spiced tomato sauce is a recurring theme throughout the Mediterranean and Western Asia. ![]() ![]() It's pretty big in food-blogging circles these days, but it's long been a popular breakfast in the Middle East and Northern Africa. Let's say it again (go ahead, say it out loud). ![]()
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