Yesterday was rough. A living hell.
Murphy’s Law was in full swing! I can’t say that it was all bad though, I did learn a few things.
- Knives are sharp thus allowing them to effortlessly cut through skin
- Never leave a lamp near the edge of a counter
- Make sure ALL shards of a broken light-bulb is picked up if it so happens to break
- Glass hurts when lodged in one’s foot
- Three pieces of glass hurts exponentially more than one
Again, not all bad. The true upside to all this…(no sarcasm)…is the inspiration for this dish. A Szechuan Shakshouka.
Also known as Eggs In Purgatory, is a Tunisian dish that consists of poached eggs in tomato sauce. My Shakshouka stays true to the origin but has a Szechuan spin. I did this because…
- Szechuan spices give dishes a fiery flavor and look (like here and here)
- The recipe I planned had blood and enough glass pieces in it to glisten from the light (HAHA, like Edward from Twilight)
- The name (Eggs In Purgatory) reflected my state of mind at the time
- I had all the ingredients to make this Chinese dish at home (*insert Asian joke here*)
- It goes great with rice (*insert more Asian jokes here*)
We all know what poached eggs are and we all know what tomato sauce taste like…right? So what makes this so spectacular? Is it the sweet, spicy, and spiced tomato sauce or the diced crisp onions that the sauce is covering? Maybe the springy egg whites supporting those silky yolks? Or how simple and fast this dish comes together? How cheap it is to make? I don’t know. Try it and tell me what you love most.
Despite the name, this plate was a little piece of Heaven to me. I know that was corny but I meant it!
Note: I have it pretty easy compared to most. This is just a bad situation that I am making light of. No sense in dwelling on the past.