Dare to be Different: Green Pea Shakshuka
Whenever I post a tortilla espanola, and God forbid add some red peppers or pimenton to the recipe, commenters write "that is NOT a "REAL tortilla espanola!!!".
So sue me.
So many purists out there, (and angry people with too much time on their hands).
Technically, a "shakshuka" is a skillet with spicy tomatoes and peppers with a cooked egg(s) in the middle, served with pita for dipping. It is popular in Israel, and I learned how to make it from Yotam Ottolenghi.
Over the years, I have adapted the traditional shakshuka to include kale, hummus, olives, and any vegetable hash I have on hand....crack an egg in the center and call it a "shakshuka".
So yes, I am also calling this breakfast skillet a "shak", because I want to, and I can.
The food police have not arrested me yet, but there is still hope. :)
I love peas, and never realized they have protein, and are actually healthy, not just a starch (as many people believe them to be).
I buy good quality frozen "petit pois", and they are super sweet, so you can imagine how yummy they are sauteed with some French butter and sea salt with some runny eggs for breakfast.
Start with a big knob of good quality butter and saute defrosted frozen peas with sea salt & pepper about 2 minutes. Make a well in the center, depending on how many eggs you are using....and carefully, crack each egg into a well.
Cover with a lid and cook your eggs until they are how you like them. I like some runny yolk for dipping.
The peas will be nice and crispy with some egg stuck to them. Plate into bowls and serve with sliced avocado. Sprinkle with sea salt & red peppercorns (if you have them...I do).
Serve with warm pita and dare to be different.