Eggs in Herbal Purgatory

June 12th, 2011 § 0 comments § permalink

Serves 6

This quick and easy dish has its origins in Naples and originated as a means to use up leftover sauce at breakfast time. The eggs are essentially cooked in the tomato sauce, hence the purgatory! Many cultures all over the world utilize this Italian idea, this recipe has more of the Middle Eastern influences that we see in shakshuka, which is originally and Israeli version of eggs poached in spicy tomato sauce!

Ingredients

Olive oil
2 green or red chilies (as spicy as you want your dish to be, use mild chilies for no heat)
3 cloves garlic, chopped fine
1 yellow onion, chopped fine
¼ cup green onions, sliced thin
1 teaspoon cumin
1 tablespoon smoky paprika
1 teaspoon salt
1 teaspoon black pepper
1 (28 ounce) can whole peeled tomatoes
½ cup feta cheese, crumbled
1 tablespoon fresh parsley, chopped
1 tablespoon fresh mint, chopped
1 tablespoon fresh cilantro, chopped
Warm pita or bread for serving

Directions

In a large sauté pan with raised edges at least 3 inches, heat olive oil about 4 tablespoons on a moderate high heat. Add chilies, onions, garlic, and sauté until onions are beginning to caramelize and char or about 5-7 minutes. Add the cumin, paprika, salt, and pepper and stir well. Pour in the canned tomatoes and break apart with your hands as you add them in. Stir well and cook down about 10 minutes or until all mixture is juicy and tomato saucy. Turn burner to a moderately low heat and make sure the tomato sauce is even throughout the pan. Crack the eggs one by one, making sure not to disturb the yoke, and making sure the eggs are all over the pan. Poach the eggs, basting them with tomato sauce from the pan using a spoon. The eggs should be done in about 4 minutes, if you would like the yolks more done, place more tomato mixture atop the yolks (carefully) and cook for about 6 minutes.) Remove from heat and sprinkle with the feta and the herbs! Serve with warm pita or bread.

Mint Pita Chips

May 26th, 2011 § 0 comments § permalink

Culinary class 044

Serves 8

Ingredients

4 pita rounds, each cut into 8 triangles
3 tablespoons olive oil
1 teaspoon cumin
3 tablespoons fresh mint, chopped fine
Salt

Directions

Preheat oven to 400°F. On a baking sheet, place pita triangles, drizzle with olive oil, cumin, and mint. Season with salt, and mix well to coat pita. Place in oven, and back until crispy, 8 to 10 minutes.

Herbed Garlic Pita Toasts with Minty Cucumber and Yogurt

November 30th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

For Pita

4 pita rounds, each cut into 8 triangles
3 tablespoons olive oil
1 teaspoon cumin
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh mint, chopped fine
1 tablespoon fresh chives, chopped fine
Salt

For Dip

1 large cucumber, peeled, cut in half, seeded, grated, and strained
2 cups Greek yogurt
2 cloves garlic, grated on microplane
1 teaspoon ground coriander
3 tablespoons fresh mint, chopped
Salt

PREPARATION

Preheat oven to 400°F. On a baking sheet, place pita triangles, drizzle with olive oil, cumin, and herbs. Season with salt, and mix well to coat pita. Place in oven, and back until crispy, 8 to 10 minutes.

Meanwhile, in a medium-sized mixing bowl, add strained cucumber, yogurt, garlic, coriander, and mint. Season with salt, and mix well. Serve with warm pita chips.

Where Am I?

You are currently browsing entries tagged with pita at Recipes.