I think it’s interesting how similar variations of dishes develop in different parts of the world. I’d never heard of Shakshuka until recently, but it’s very popular in the Middle East and Israel and it’s somewhat similar to Huevos Rancheros minus the beans and tortilla. I took my version a step further and added a little cream and cheddar cheese, and placed the whole thing under the broiler, since I wanted my eggs cooked throughout. This dish is traditionally cooked in a cast iron skillet, but but you can use any oven safe skillet. I baked it in a 6.5″ Lodge Cast Iron Skillet which was a perfect fit for the sauce and 4 eggs.
Like all regional cuisines, Sonoran style Mexican food is evolving. My spicy Sonoran style chicken salad could easily be served in tortas (sandwiches) alongside the pork or beef varieties, or in tacos, which are now available served on lettuce leaves at local restaurants as well as on traditional corn or flour tortillas. I used store-bought rotisserie chicken which has become a staple in Mexican home cooking. […]
Whatever happened to Rumaki, that vaguely Polynesian appetizer that they used to serve at tiki themed parties in the 70s? Maybe making buffalo-style rumaki will help modernize them a bit and bring them back into […]