Hash browns+Shakshuka+Poached eggs
Recipe for Hash browns+Shakshuka+Poached eggs
Hash Browns:
5 medium red bliss potatoes
Good olive oil
Coarse atlantic or other sea salt
Cracked black pepper
Directions:
In a small pot cover peeled potatoes with water, bring to boil and immediately remove from heat and drain. Let cool so you can handle by hand.
Preheat oven to 400f
Line a sheet pan with parchment paper, drizzle some olive oil over the parchment paper.
On a small grater great potatoes and place onto sheet pan, do not squeeze the potatoes, just place them gently on the pan.
Drizzle some olive oil over potatoes, sprinkle salt and pepper to taste and bake in oven for 15-20 min, until nice and golden.
Shakshuka:
8 ripe vine tomatoes
1 medium onion
2 cloves garlic
1 bell pepper
Directions:
Pre heat oven to 375f
Slice tomatoes to quarters and place on a sheet pan, drizzle some olive oil over tomatoes and sprinkle some salt.
Roast in oven for 15-20 min, until tomatoes are caramelized.
Transfer tomatoes to blender and pulse till nice and chunky.
In a pan over medium heat add olive oil and sliced onion, sauté for 3-4 min then add sliced bell pepper, sauté for 3 more min then add minced garlic. sauté for 3 more min then add tomato mixture and stir. Set aside.
Poached eggs:
6 fresh eggs
1 tbs vinegar
Directions:
Fill up a sauce pan with water and bring to a boil, reduce heat and add vinegar. Using a cup crack one egg at a time and gently lower into pan. Using a slotted spoon gently nudge egg whites over the yolks.
Cover pan and turn off heat and let cook for 3 min then using slotted spoon remove eggs from pan.
To assemble:
Spoon shakshukah in 6 spots over hash browns, place poached eggs over shakshuka, sprinkle with fresh parsley. Serve with Tahini, sour cream and hot sauce.