How to Make a Delicious Breakfast With a Can of Salsa
I often dig through my fridge looking for unknown gourmet foods that magically appear. I had to experience this phenomenon at least once, since I have this hope daily. Instead, I usually find open jars of long-lost olives, sauces, and salsa. I consider most of these fair play accessories like eggs, but the salsa has forced me to abandon my “put aside to continue my steak-in-milk” routine. I recalled that this particular salsa was too spicy for me to enjoy with chips, but the undeniable 11am hunger made me see it as more than just an addition. I realized that salsa is, in fact, the whole list of shakshuka’s main ingredients – with a little help from a spice cabinet, you can whip up a restaurant-worthy dish in less than 15 minutes.
What is Shakshuka?
As with the most famous delicious dishes, there is debate about whether shakshuka originated in North Africa or Yemen, but now shakshuka is a popular dish on the menu all over the world. You’ve probably already seen it on several brunch menus; it’s made in a frying pan with a combination of vegetables, spices and a few whole eggs nestled securely inside. Although some may only consider this dish as breakfast because of the eggs, it is a great choice for lunch or dinner with a crispy piece of bread.
How to Turn Tomato Salsa into Shakshuka
Even though the eggs are the Mona Lisa of the dish, the sauce is the Louvre – it contains the eggs, it’s the girth of the dish, and it’s made from a combination of vegetables that accentuate and complement the eggs. The sauce in shakshuka may vary slightly depending on the chef, but the base remains the same: tomatoes, onions, and peppers. You can see where I’m going with this. Most basic tomato-based salsas contain these ingredients, perhaps with the addition of vinegar and a little xanthan gum to emulsify the ingredients. It just so happens that the salsa company has already cut and cooked three of the four main ingredients, so get ready for the fastest shakshuka of your life.
It’s important to make sure it doesn’t taste like eggs and canned salsa. No, you deserve an unusual dish with nuance and complexity, so before you pour the salsa into the pan, lightly toast a small amount of crushed cumin seeds (can be used in powder, but the seeds are better) and paprika. You will also reheat chopped garlic in oil. It seems like a childish step, but all three of these ingredients are sources of flavor that are commonly found in shakshuka, and they also make salsa taste different in jars. It only takes a couple of minutes – the spices and garlic will become fragrant, but they should not take on any color, otherwise they may burn.
Pour the contents of the can of tomato salsa directly into the pot of spices and oil, stir to combine, and bring to a boil. Add eggs and cover for about five minutes. Remember that all the vegetables are cooked, so once the sauce is hot, all you have to do is wait for the eggs to set.
The following recipe takes about 12 minutes from the time you find a discarded jar of salsa in the fridge to the moment a serving is poured onto your plate. Fridge magic really does exist.
Fancy salsa shakshuka
Ingredients:
- 1 teaspoon oil
- ½ teaspoon cumin seeds (or ¼ teaspoon powder)
- ½ teaspoon paprika
- 2 garlic cloves, chopped
- 16 oz can of salsa (spicy, medium or mild)
- 4 eggs
- Herbs for decoration
In a medium skillet over medium heat, add oil, cumin, paprika, and garlic. Fry briefly until fragrant. Add the whole can of salsa and bring to a boil over medium heat.
Make a small well in the sauce with a spoon and break the egg into it. Do this with all four eggs.
Cover with a lid until the whites are set and the yolks have reached the desired degree of doneness. This takes about seven minutes for completely hard yolks. Sprinkle with herbs and enjoy your favorite slice of bread.