Yes, Shakshuka, Menemen, and the Italian version (called eggs in purgatory) are all eggs in tomato sauce.
The biggest differentiator in my opinion is that menemen's eggs are scrambled and they do not include onion.
Shakshuka has runny yolk and onions. Shakshuka becomes eggs in purgatory if you make the sign of the cross over it (kidding, it's more about the spices/herbs used).
In Connect, I upload a picture to the Post URL, then in the Post Body I click on the little picture icon in the bottom-left, select upload, choose one image, then hit OK without adding alt text. Rinse and repeat until all of the pretty pictures are gone.
Thanks for the compliments and feedback! I will definitely be making more of that ranch again. First time making it and I didn't want to waste all my sour cream on an experiment but now that I know it's good we'll be keeping a bottle pre made.
It sounds like the general consensus here and elsewhere is that the sauce is good as an accent and way to hold the salsa in place, but the smear isn't worth keeping. I'll take that into consideration the next time I make this.
They were really tasty, and very little like regular tomatoes. The cornmeal breading really worked out well with a shallow fry, though it didn't really stick to the skin/edges as uniformly as I had hoped for.
Unappetizing because it's a smear or due to the texture? Maybe something else? I'm interested in constructive feedback on plating if you have some to share.
Heat a frying pan (stainless > nonstick, no cast/carbon) up to medium heat
Add pasta to the pot
Add peppercorns to the pan and fry until they no longer make noise, then remove them from the pan
Deskin and deseed the tomatoes, then add them to the pan, being careful to avoid splattering
Cook, stirring constantly, until tomato pectin begin to gel
Once gelled, add in the heavy cream and continue stirring until the sauce thickens, salt to taste
Transfer undercooked pasta to sauce, being sure to bring over starched pasta water as you do so
Stir to emulsify the starched water into the sauce and coat the pasta as it cooks
Plate, garnish with Parmigiano Reggiano, and enjoy!
Tips
To deskin and deseed your tomatoes, use Kenji Lopez-Alt's method. Cut the tomatoes in half, then run the cut edge along a cheese grater to shred the pulp, using the skin of the tomato as a barrier between your hand and the grater. Push the pulp through a mesh strainer to remove the seeds and fibrous bits.
Pour the tomato pulp into your wooden spoon instead of directly into the oil to help reduce splattering.
Ah, sorry about that! Brian Lagerstrom has a great sourdough bread recipe for beginners on YouTube. It's what I started with before I made this more complicated recipe.
Nah this was my thought too but the stuff you buy in the store straight up skips adding flavoring ingredients in exchange for a longer shelf life and less complicated manufacturing process. Having spent a summer working a temporary job at a local bread factory, I can assure you that the type of bread that they make is engineered for shelf life stability, not for flavor.
Sourdough is acidic and tangy and goes stale in three days. White bread has no taste and has a shelf life measured in weeks.
Oh that's an interesting fact! Yeah, I'm surprised someone hasn't tried to make a profit off that pun.