wheat harvest is underway! yee haw. eggboy has been spending his days plucking wheat from the stalk and i’ve been spending my days using it all. well not the exact wheat that he picks on that day but just wheat in general. cause baking is fun. so in other words it’s business as usual for me, but a little bit more business since eggboy’s days are longer and when he works longer i work longer because normally i just work until he comes in for supper. and he’s been coming in for supper at like 9! look at us, staying up late like teenagers.
i have been taking some time to get out of the house by going to the gym though and watching the olympics from the treadmill. go simone! go aly! go equestrian people who wear the most elaborate fancy downton abbey-era costumes and can make their horsies trot in such mesmerizing/majestic/superhorsey ways! and if they had an olympic event for best farmer's tan, eggboy would win right now fyi. i think one year i’d like to go to the olympics and go hospitality house hopping. i’d probably go to a winter olympics though because of the ice skating.
today i’m posting a recipe for this great awesome tasty thing that my friend inbal introduced me to in tel aviv last week, hummus with shakshuka on top. humshuka! i saw it a little while ago on green kitchen stories but only ate it for the first time in tlv and it was so mind blowing. the hummus came together with the tomato sauce to become like a creamy hearty tomato soup, and of course a runny yolk never hurts in that situation. i feel like this would be the *perfect* sunday brunch so, yay, happy weekend and here are your brunch plans!
makes 3-4 bowls
1 c dried chickpeas
1⁄2 tsp baking soda
1 tb lemon juice
1⁄2 c tahini
3⁄4 tsp kosher salt, plus more to taste 2 cloves garlic (optional)
1⁄4 c cold water
1 batch shakshuka (recipe follows)
chopped fresh parsley, for serving
freshly baked pita, for serving
onion wedges, for serving
in a medium bowl, cover the chickpeas with enough water to reach 2 inches above the height of the chickpeas and soak them for 12 hours.
drain and rinse the chickpeas and place them in a large saucepan with the baking soda. cover them with 1 to 2 inches water and bring the water to a boil over high heat. reduce the heat to low, cover the pot, and simmer until the chickpeas are very soft, about 2 hours. drain them and let cool slightly, then transfer to a food processor.
add the lemon juice, tahini, salt, and the garlic (if using) and blend until very smooth, about 1 minute. with the motor running, drizzle in the water and continue to blend for 2 to 3 more minutes. taste and season with additional salt if needed.
spoon into bowls, creating a large well in the center. top with shakshuka and fresh parsley and serve with pita and onion wedges.
3 tb olive oil, plus more for drizzling
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tb ground cumin
1 tsp harissa, or more to taste (different brands vary in spiciness)
1⁄4 tsp smoked paprika
crushed red pepper
1 tb tomato paste
1 can or carton (28 ounces) chopped tomatoes
1 tsp sugar
in a large skillet, heat the 3 tablespoons of oil over medium heat. add the onion and a pinch of salt and cook, stirring, until soft and translucent, 5 to 7 minutes. add the garlic, cumin, harissa, smoked paprika, a good pinch of salt, a few turns of black pepper, and a pinch of red chili flakes and cook until fragrant, 2 minutes. stir in the tomato paste, then the chopped tomatoes and sugar and bring to a simmer.
create 3-4 little wells and crack in your eggs. either baste the eggs by spooning the hot tomato sauce over them, or just let them be in a sunny-side-up situation. when the whites are cooked but the yolks are still runny, remove from the heat. Sprinkle the eggs with a little salt and black pepper.