We love eggs so much here that we buy 50+ of them each week. (That makes it sound like I’m raising little Gastons! But I typically make a quiche once per week, and then with our new shakshuka obsession, plus all the hard boiled and pickled eggs…)
Most of the time, we have a jar of pickled eggs–or more than one–going. These are one of our favorites, introduced to us by The Rose Establishment in Salt Lake City. We eat them plain or with salt as a snack; mash the yolks with curry, mayo, and mustard for a deviled eggs, turn them into egg salad for sandwiches, and slice them into salads.
Our recipe varies each time we make it, but here is the gist:
- 3 parts apple cider vinegar
- 1 part water
- Salt and twice as much turmeric
- Yellow onion
- Hard boiled eggs
To make 12 eggs, boil 3 cups apple cider vinegar, 1 cup water, 3 tsp salt and 6 tsp ground turmeric. Place onions and eggs in jar, and pour liquid over eggs.
You can also add peppercorns, mustard, or sugar. Because we often serve these alongside red beet eggs, which are relatively sweet, we skip the sugar here.
These pickle pretty quickly and are ready to eat after just 4 hours of refrigeration. They’re a great choice if you have a party to go to in the evening and want to bring something no one else will bring, want to bring something sour or tangy rather than something sweet or fatty, and don’t want to have to spend more than 10 minutes working on it.
Family Foxhole 
What recipe do you use for your shaksuka?
LikeLike
I’m allergic to bell peppers, and it took me awhile to figure out a good substitute. Here is our go-to recipe:
3-5 Anaheim peppers, chopped fine
1 yellow onion, chopped fine
Saute in olive oil; add 5-7 sliced or smashed garlic cloves, 1 tsp cumin, 1 TBS paprika OR a squirt of your favorite harissa paste
Add 1 28 oz can of diced tomatoes or whole tomatoes, smashed with a potato masher; Add 2 cans of garbanzo beans, drained; Add 1/4-3/4 c water to thin broth a bit
Reduce to medium low and cook for 15 minutes
I haven’t had much luck poaching eggs in the sauce (I think my burner is pretty uneven), so I crack them into the sauce, then pop the saucepan into a 350 degree oven and poach them in the oven. This takes a constant eye, and it might be easier to poach the eggs separately in muffin tins while the shakshuka cooks.
We serve with warm pita, parsley, and feta.
LikeLike