June 25, 2012


Creamed Corn with a Poached Egg Breakfast
Ingredients:
2 tablespoons butter
3 ears of corn, corn kernels removed from the cob
1/2 cup half and half
1 cup water
1 fresh red chili, chopped or 1 teaspoon of red chili flakes
1 egg
Olive oil
Salt and pepper
White vinegar
To Make:
In a large pan, on medium high heat, heat up a lug of olive oil and the butter and add the fresh corn, the chili or chili flakes, and the water. 
Cook on medium heat for 10 minutes, with the lid on until corn is cooked through.
Using an immersion blender or a regular blender, whiz up the corn mixture until smooth. Add in the half and half and season with salt and pepper to taste. 
For the Poached Egg:
Heat up a cup of water in a small but deep skillet. It should be hot but not boiling.
Add in a tablespoon of white vinegar and a pinch of salt.
Carefully crack an egg into the water and cover with a lid. 
Allow of the egg to cook through until it is all white and firm. Control the heat while doing this so the water doesn’t get choppy. This is a nice bath for the egg, not a Jacuzzi. 
Using a slotted spoon, gently fish out the egg and transfer onto a plate of creamed corn. 
Enjoy this dish as an alternative to eggs and grits. Try garnishing it with some lemon or orange zest for a twist. Yum! :)

Creamed Corn with a Poached Egg Breakfast

Ingredients:

  • 2 tablespoons butter
  • 3 ears of corn, corn kernels removed from the cob
  • 1/2 cup half and half
  • 1 cup water
  • 1 fresh red chili, chopped or 1 teaspoon of red chili flakes
  • 1 egg
  • Olive oil
  • Salt and pepper
  • White vinegar

To Make:

  1. In a large pan, on medium high heat, heat up a lug of olive oil and the butter and add the fresh corn, the chili or chili flakes, and the water. 
  2. Cook on medium heat for 10 minutes, with the lid on until corn is cooked through.
  3. Using an immersion blender or a regular blender, whiz up the corn mixture until smooth. Add in the half and half and season with salt and pepper to taste. 

For the Poached Egg:

  1. Heat up a cup of water in a small but deep skillet. It should be hot but not boiling.
  2. Add in a tablespoon of white vinegar and a pinch of salt.
  3. Carefully crack an egg into the water and cover with a lid. 
  4. Allow of the egg to cook through until it is all white and firm. Control the heat while doing this so the water doesn’t get choppy. This is a nice bath for the egg, not a Jacuzzi. 
  5. Using a slotted spoon, gently fish out the egg and transfer onto a plate of creamed corn. 

Enjoy this dish as an alternative to eggs and grits. Try garnishing it with some lemon or orange zest for a twist. Yum! :)

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creamed corn poached egg egg creamed corn with poached egg breakfast food recipe

October 25, 2011


Homemade Shakshouka aka Tomato Sauce Poached Eggs (Recipe by Marina)

Traditionally, shakshouka is a dish of Middle Eastern descent, which is made up of eggs poached in a sauce of tomatoes, chili peppers, onions, and often spiced with cumin. It’s really popular in Israel and many Israelis have taken this dish abroad to their expat restaurants. In fact, that is exactly how I came upon it.

While my parents were vacationing in the Carribean, they came upon an Israeli restaurant that served this dish for breakfast. My mother loved it and was able to recreate it upon her return. I then stole it from her and have made my own version of it. While it is typically baked in the oven, slowly, over a period of twenty minutes, I have been able to get the same results stove-top in under ten.

Here’s my version of Shakshouka.

Ingredients:

  • 3-4 large tablespoons of your favorite tomato sauce. I use Hunt’s because it’s consistent and cheap.
  • 1 tablespoon of olive oil
  • 1-2 tablespoons good, fresh salsa. I prefer the kind that is transparent where you can actually tell what’s in it. It should have fresh diced tomatoes, fresh chopped peppers, fresh diced onions, fresh chopped cilantro, and crushed garlic. I like to use salsa because it already has all the ingredients I need all nicely chopped up for me. It also has some heat to it and this dish thrives on good spices. Canned diced tomatoes also work as a substitute but then you need to add your own onion and garlic. You could also just chop up a tomato for the freshest variety.
  • 2 eggs
  • 1 pinch of chili flakes
  • Cumin (optional)
  • Fresh herbs such as basil, cilantro, or parsley. The herb depends on what tomato base you use. If you do salsa, use cilantro or parsley. If you do canned diced tomatoes, use basil or parsley. If you do fresh tomatoes, use parsley.

To make:

  1. Heat a medium sized pan on high
  2. Add olive oil and heat for 30 seconds
  3. Add tomato sauce and heat for 30 seconds on medium heat
  4. Add salsa and chili flakes. Heat on medium heat for 1 minute, stirring the mixture so it doesn’t catch the sides.
  5. Crack each egg into the tomato mixture carefully, about 2 inches apart, just as you would if you were poaching an egg.
  6. Let the mixture bubble for 1 minute.
  7. Spoon a little of the outside tomato liquid over the eggs. Do this gently so the yolks do not break.
  8. Chop up a few sprigs of fresh herbs and add to the pan. You may also add a dash of cumin at this point(about 1/2 teaspoon).
  9. Cover the pan and simmer on medium-low heat for 5-7 minutes. 
  10. Eggs should have a thin white coating but not be too firm.
  11. Carefully plate the dish or serve directly in the pan.
  12. Only add salt if it is not to your taste. Be carefully with seasoning.
  13. Serve with good bread for sopping up the tomato juices at the end. 

So so so delicious! Try it!

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