Thai Shakshuka

It’s funny; working from home I don’t really have Mondays or Fridays anymore. Sure, their general presence still helps to define the general sense of any given week but they don’t hold the same significance that they used to. Monday isn’t the end nor is Friday the beginning of my weekend. Nearly every day is spent cooking and planning and should I so choose Wednesday could just as easily be my Friday or Monday depending on my schedule.

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It can sometimes be strange to have your days bleed into one another causing you to lose a sense of where or more accurately when you are. And I’m not complaining. It’s a wonderful sort of freedom—but a freedom that also requires some discipline. I’ve had to establish a routine to delineate beginnings and ends to my “work” day.

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That being said, every now and then, on a random Sunday night I will feel the vaguely familiar weight of Monday. I still remember Monday, what it felt like, how its very utterance could make my skin crawl. I’m sure it has that effect on many people. Even before this blog, when I still had Mondays, I would try to soften the blow of a new week by using cooking as a means of a comfort, a sort of consolation prize.

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I’ve always been the sort of person who enjoys creating rituals around days or things that cause me stress or anxiety. I find that it is a way to reclaim them so to speak and a way to create some joy and release tension. Monday’s were always—and sometimes still are—the days when I’d plan a simple, easy, and comforting meal to enjoy at the begging or end of the day ensuring that no matter what I had something to look forward to.

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I think shakshuka is a perfect example of one of those meals. Shakshuka is a Moroccan dish of eggs poached in a flavorful tomato sauce. For this version I drew inspiration from some intense Thai flavors and simplified everything by using Yai’s Thai condiments in the recipe. Their line of flavorful sauces and salsas are the perfect way to elevate any meal and made this already simple dish even more effortless to put together.

I simmered tomatoes with Yai’s Thai Hot Salsa and Chili Garlic Hot Sauce as the base for this shakshuka. It was the perfect amount of heat paired with the creaminess of the runny yolks. Using these prepared products imparted tons of flavor into the dish and I didn’t have to slow cook a sauce for hours to achieve it. I added a little garlic, ginger, and Thai basil to the sauce as well as some fresh garnishes and had a wonderful meal in about an hour.

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Serve this meal with a crusty baguette for breakfast, lunch, or dinner on any Monday (or any day you need to seek solace in food). It’s also an ideal dish to consume while hunting down any cyber Monday deals online if that’s your thing. What are some of your favorite simple Monday meals that help you ease into the week? Leave a comment below!

Head over to my Instagram today to enter a fun little Cyber Monday giveaway I’m hosting with Yai’s Thai (click my Shakshuka post for details). Also right now until midnight MST Yai’s Thai is offering 25% off their 4 product Sampler Packs!

This is a sponsored post but all opinions and words are my own.

Thai Shakshuka
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Ingredients
  1. 1 16oz. Jar Yai’s Thai Salsa
  2. 1 Tbsp. Yai’s Thai Chili Garlic Sauce
  3. 1 28oz. can crushed tomatoes
  4. 1 tsp. grated ginger
  5. 6 eggs
  6. 1 French baguette
  7. Olive oil
  8. Salt and Pepper
  9. 1 clove garlic
  10. 1 1in. chunk peeled ginger
  11. Serving Suggestions
  12. Thai basil
  13. Thinly sliced carrots
  14. Scallions
  15. Yai’s Thai Chili Garlic Sauce
Instructions
  1. In a large pan combine Yai’s Thai Salsa and Chili Garlic Sauce, crushed tomatoes, and ginger.
  2. Simmer over medium heat for 15-20 minutes, season with salt and pepper if necessary.
  3. Next crack an egg into a small bowl, with a spoon create a “pocket” in the sauce to cradle the egg.
  4. Add the egg to the sauce and repeated with remaining eggs. Cover and cook for about 20 minutes or until eggs have cooked to your liking.
  5. Meanwhile preheat your oven to 350°F.
  6. Slice baguette, arrange on a baking sheet, and drizzle with olive oil.
  7. Bake for about 10 minutes or until golden.
  8. When cool enough to handle, rub each slice of toast with raw garlic clove and ginger.
  9. To Serve
  10. Spoon 1-2 eggs with Thai shakshuka sauce into bowls.
  11. Garnish with scallions, carrots, basil, and more Yai’s Thai Chili Garlic Sauce if desired.
  12. Serve with garlic ginger toast.
  13. Enjoy!
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