Hard-Boiled Eggs: You’re Doing it Wrong

I like to help (queue theme from Superman). And I’m here to save you. 🙂

I’m guessing that 9 out of 10 of you have never had a properly hard -boiled egg. I know this is true because until recently, neither had I.

I thought I had, but then as I was watching Food Network, I noticed that Nigella’s eggs did not look like mine. Her yolks were gloriously golden. Mine were yellow. And I thought that was what they were supposed to be.

Wrong.

With Passover and Easter right around the corner, now is the time to set things straight this Spring, as they are officially the “hard-boiled holidays.”

If you find yourself choking down chalky green-tinged egg yolks and rubbery whites, or cursing out loud in front of the kids as you struggle to peel a hard-boiled egg and gouge out chunks of it as you go, or you are just unsure of when your eggs are done, then keep reading folks!

Rockin’ Shakshuka, Breakfast of Kings

This summer I went to Israel, lucky me. I stayed in the luxurious King Solomon Hotel.

And while my travel mates were gorging themselves on the chocolate rugelach for breakfast (and who can blame them), I was madly, wildly in love with the shakshuka.

Not only did I have fun eating it, but talking about it was pretty awesome too. Go ahead, say it. Out loud. SHAKSHUKA!!! *fist raised in air* There!

You are now so empowered that you don’t really need that second cup of coffee to get you going (have it anyway).

I’ve had shakshuka before and frankly it was either too spicy or had too many bell peppers for my taste, but this, this was bliss. At the King Solomon, there were big metal trays of chunky garlicky tomato sauce with eggs poached on top and fluffy pita bread on the side. Warm and nourishing, and like almost everything in Israel, healthy.

So I put the chocolate rugelach in my purse for later (my grandma would be proud), but for breakfast, only shakshuka!

Shakshuka, King Solomon Style

6 cloves of garlic, roughly chopped (not from a jar)

¼  cup extra virgin olive oil

1-28 ounce can diced tomatoes (Muir Glenn is my favorite)

4 to 6 good quality eggs

Pita bread (if you live in The Lou I command you to go to Pita Plus and buy it there)

Optional: crumbled feta, chopped parsley

   1.      In a medium to large sized skillet warm the olive oil and the garlic. Cook for 2-3 minutes until garlic is sizzling. Make sure to keep it moving in the pan and do not let it brown.

2.      Add the can of tomatoes, a pinch of kosher salt and 1/8 of a teaspoon crushed red pepper flakes (or more if you like it spicier).  Simmer on medium heat for 15 minutes.

3.      Crack desired amount of eggs on top, cover, and cook, 5 minutes for soft eggs, and 7 minutes if you like them cooked through.

4.      Scoop onto plates, sprinkling with feta, parsley, kosher salt, and freshly ground pepper, which are all optional. Serve with warm pita bread, which is not. B’tayavon!