Prik Khing Crack Slaw & Shakshuka

It's been a while since I've posted.  I have been playing with recipes and they have not only morphed over time, but with the shakshuka, I can no longer access the original recipe without signing up for the NYT database.  Very annoying--like I need more emails from someone.  Though their recipes can be very good.

These are both relatively low carb recipes, and the Shakshuka can be made vegetarian.  Since the whole point is to cook eggs in the sauce, it won't be vegan.  The crack slaw could be vegetarian if you use some other crumbled meat substitute and drop the fish sauce.


Prik Khing Crack Slaw


Ingredients:

1 medium to large head of cabbage, shredded very thinly
1 leek, thinly sliced
4 tbsp coconut oil
1/2 tsp salt
1 tsp onion powder
1/4 tsp ground black pepper
1 tbsp white wine vinegar
3 cloves garlic minced
1/2 can (57 gm) Prik Khing paste (or any curry paste)
1 lb ground chicken (or turkey, or whatever meat you want to add)
2 tsp fish sauce
2 tbsp dried parsley

Optional:  sour cream or mayonnaise

1. Melt 2 tbsp of coconut oil at medium to medium/low in a large (very) sauté pan (or wok) and add cabbage and leek.  Cover and still frequently to move the cabbage around and cook until it softens.  Try to keep it from browning.  
2. Add salt, onion powder, pepper and vinegar and stir well, frying for another 2-3 minutes, then remove the cabbage to a bowl and set aside.  
3. Melt the other 2 tbsp of oil in the pan.  Add the garlic and curry paste, and sauté for one minute, then add the ground meat and fry until it is browned.  Add the fish sauce and parsley and continue to fry until most of the juices have evaporated.
4. Return the cabbage to the pan and stir to combine and return entire contents to heat, then serve.  Sour cream or mayonnaise may be added optionally.

Shakshuka


Ingredients:

2-3 tbsp olive oil
1 medium onion, sliced thinly
1 bell pepper, sliced thinly into 1-2 inch slices
1 medium to large eggplant, sliced into 1-2 inch 1/4 to 1/2 inch sticks
3-4 cloves garlic, minced
1 1/2 tsp cumin (or to taste)
1 tsp salt (or to taste)
1 1/2 tsp ground coriander (or to taste)
1 tsp paprika (or to taste)
1 tsp Aleppo pepper (or other spicy pepper, also to taste)
1/4 tsp ground black pepper
28 ounce crushed tomatoes
2 tbsp tomato paste (also to taste)

1. In a large saute pan over medium heat, add olive oil, then add onions.  Saute until softened, then add bell pepper.  Saute for another 3 minutes, then add eggplant and garlic.  Continue to sauté until eggplant softens.
2. Add spices to pan and stir until combined.  Add tomatoes and tomato paste, then cover and simmer for 20-30 minutes on low.
3. At this juncture, you can add 6-8 eggs, cracked and gently placed, to the large saute pan and cover, cooking for 6-8 minutes, depending on how hard you want the yolks, then serve.
4. Alternatively, you can decant the sauce into a storage container and save.  When you wish to make single servings, you place 1-2 cups of sauce into an 8 inch frying pan, heat on medium until bubbling, then add 2 eggs, cover, and cook for 6-8 minutes, then serve.  

Personally, I like to do the later, then eat it straight out of the pan.  Yum!