Shakshuka

With the exception of the eggs, this recipe reminds me of a recipe handed down from Jim’s mother, called Jambot.  Actually, her version is a take on a southern Italian dish called Ciambotta.

Jambot is made with Italian frying peppers cut into 1 inch or so pieces and sautéed then cooked in  tomato sauce with some oregano and basil thrown in.

When we lived in New Jersey we had a  “pick your own” farm nearby.  We picked  all the fresh vegetables and strawberries that were available all summer long, and it was so much fun.   There is nothing better than a fresh strawberry that you picked yourself,  they are so sweet and delicious.

After picking many fresh peppers, I would make a big pot of Jambot and then freeze it.   In the middle of winter  it tasted so fresh and delicious and was a great side dish,  along with a loaf of crusty bread.

I did not use fresh tomatoes for today’s recipe,  but crushed tomatoes worked just fine.  I used the leaves from a stalk of Swiss chard, and with the various spices that were suggested, it all blended beautifully.

I prepared just half the recipe and  did not cook the eggs in the sauce as David did.  I served some of the warmed sauce in a bowl and added the cheese,  and then added  a poached egg that was cooked separately.  I am not too fond of the way David cooks his eggs,  so I did it my way.  No offense to David, I know the French cook their eggs differently,  just not cooked enough for me.

This was really tasty, and I  have a container of sauce that I will freeze for another day.

I also did a make up recipe for the honey glazed figs.

An interesting recipe for sure, and,  had I made them when we were making the guinea hen,  I’m sure it would have really been perfect.  In any event, I’m made them for the 4th of July.