Hemingway once said, “When you stop doing things for fun you might as well be dead.” I can’t help but agree with him and after all the fun we had this weekend during our anniversary trip I think we may just live forever.
Table Rock Lake is a huge lake in SW Missouri. Branson (The elderly Vegas of the Midwest) is a part of the 800 miles of shoreline for those that are familiar. With over 43,000 acres of water to explore we had a blast fishing and tubing but the best part was getting two full days away together. The weather has been unseasonably cool so it was completely perfect camping weather. Goldilocks would have even announced it as just right.
We’ve had such a good year together and I can’t wait to share so many more.
The supplies are gathered. I’m beyond ready for the weekend.
Today’s breakfast was inspired by a single new ingredient to my household. I’ve used it for years but never purchased it until yesterday (I’ve had a few hookups keeping me supplied). It is gochujang or Korean hot/red pepper paste. I initially saw it used on a couple of cooking shows and got curious about it a while ago. I was lucky enough at the time to have a Korean coworker who supplied me with my first taste. I used it mostly as a background flavor for soup or marinades but however I used it I was hooked. I’ve been getting more and more adventurous with spicy foods over the last year or so but having even a half a kilo (just over a pound) of this spicy paste in my fridge intimidated me. Not the case any more. I just had to decide what to make with it for my first real attempt at showcasing this delicious paste.
I remember seeing a recipe that caught my eye a while ago for shakshuka. It is simply poached eggs in a spiced up tomato sauce that originates from the middle east, Tunisia to be exact. Since I really love poached eggs I made a mental note to try this recipe but hadn’t done so until today. I felt that with the cold rain that we have today I needed something a bit more comforting to add to the meal. A toasted tortilla sounded great. Then the picture of huevos rancheros popped into view. Why not merge these two meals? It should be mentioned that I’ve never actually eaten huevos rancheros let alone made them but they’ve always sounded tasty and simple.
So here’s my translation of this blend of recipes. I’m calling it shakshuka rancheros with a Korean kick.
- 1 can diced tomatoes with chilies
- 1 Tbsp gochujang (you could use Sriracha or something similar)
- 2 eggs
- 1 tortilla
1- Puree gochujang with the can of tomatoes with chilies until most of the chunks are gone but not totally smooth
2- Add puree to a hot skillet and cook until the sauce cooks down just a bit. Don’t want this to be like soup. Keep at a simmer.
3- Carefully drop cracked eggs into the simmering pan of sauce. Lower temperature and cover for about 3-4 minutes or until eggs are set to your liking.
4- Toast tortilla in a dry skillet or over the gas flame of your stove.
5- Plate. Place eggs and sauce over the top of the tortilla and serve hot.
This is just a start of what you could do with this recipe. I found the heat just right but you could always change up the kind of tomatoes you use or add more gochujang. Cheese and beans could be added as toppings or even sour cream if you want to go that way with it. It’s simple, cheap, and very tasty.