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Welcome to Home Shalom and Shalom Farm. We pray your visit here be blessed. We are learning to walk in the Ways (Torah) of our Father YHWH and follow Y'shua, His Messiah until He returns to "set things straight". We call it a "Messi-Life". Our walk is neither tidy nor perfect, but it is filled with passion, devotion and desire to serve our King. We are learning to be humble servants, and to be good stewards of the things that He has entrusted to us: His Word, our marriage, our children, our family, our community, our health, and our farm. Hitch your horse and stay a while--our door is always open!
Wednesday, February 15, 2012
This egg dish is a family favorite! It is a hardy and flavorful sauce in which the eggs are poached. The blend of spices say "Morocco"! It is delicious unto itself, or you might stretch it over toast, over a bed of steamed collard greens or spinach, over fried potatoes, or a bed of rice, millet or quinoa. It is very good to have something else to sop up the delicious sauce!! (This will also spare your guests the inevitable urge to lick the plate!) (Ok...maybe that's just my kids.) :-) This dish is easy to make for a crowd if you have a big enough skillet/pan to do it in. They will feel like they have stayed over at a fancy B&B! This would also make a very flavorful and satisfying dinner too! You must tell me if you try it! (It makes me want to share more recipes with you!) :-)
This sauce is enough to make 4-8 servings or 8-16 eggs (depending on the size of your pan). If you are making less than 4 servings/8 eggs, you might consider cutting the sauce recipe in half. It has a little kick, but if you like it really spicy, just increase your cayenne pepper to taste. If you are serving this on top of (or beside) other things, prepare those things first, as this is pretty quick cooking.
1 whole head of garlic
1 Qrt of plain tomato sauce or crushed tomatoes
1/2 tsp each of: cumin, paprika, coriander powder, cayenne pepper, sea salt
1/4 tsp each of: cinnamon, pepper
2 tsp of dried parsley OR cilantro (or a small handful of fresh, chopped)
eggs (2 per person)
(Give your sauce a taste, you may want to add a little rapedura, maple sugar or brown sugar to it - but I usually don't.)
1. Peel and cut your garlic into chunks. (I cut each clove into about 6-8 pieces chunks. You want the pieces to have a presence in your sauce)
2. Saute the garlic in the oil about 2 minutes. Add the tomato sauce and stir. Then add all the spices and stir and simmer. ( The aroma will fill the house and curious on-lookers are sure to arrive!)
3. Crack the desired amount of eggs into the sauce to poach. Cover the pan to simmer for about 5 minutes, give or take. It all depends on how you like your eggs cooked. We like them dippy (but no slimy whites!) - to firm but still with a tender yoke.
Scoop out eggs (and sauce) with a spoon . Garnish with salt and pepper to taste and parsley (or cilantro). Serve with your choice of sides. Enjoy!
**I always like to make more rice, potatoes, beans or greens than I need for one meal, because there are SO MANY delicious ways to re-use the leftovers for quick healthy delicious breakfasts! This is just one of them!
This recipe was shared at Simple Thursdays