Well, here we are on another Easter Sunday, having survived
the annual All-American marketing campaign loaded with images of rabbits and
eggs—two things that don’t really seem to go together at all when you think
about it. Yes, there are occasionally baby
chicks involved, but just point me toward a parent who has credibly explained to
an inquisitive youngster exactly how the rabbit/egg thing works. I was pretty much a big failure when faced
with such questions—be it Tooth Fairy, Easter Bunny, whatever—because for every
“reason” I could muster, there would be an inevitable follow-up question from a
very smart five-year-old. Best to change
the subject, maybe, with something like “Look! The Popemobile!”
Dyeing (not dying—spelling counts) boiled eggs with pastel colors
and other crafty stuff is another relatively inexplicable activity that may
have its origins in the U.S. As noted in the previous post (Kale Frittata
recipe), Michel’s recollections of the Dutch Easter holidays of his youth do
not include any form of egg-dyeing, just a lot of boiling with mixed
results. Of course, ornamental eggs have
been part of other cultures for centuries—witness the elaborately carved/painted
eggs from the Czech Republic or the opulently imaginative Fabergé eggs of the
czars.
http://www.theguardian.com/ |
http://www.faberge.com/images/ |
After a little Googling, I learned that we have an
enterprising New Jersey drug store owner to thank for our vinegar-y tradition
of dyeing hard-boiled eggs with tinted tablets.
Mr. William Townley came up with the idea in the late 1800s and named
the product PAAS after his Pennsylvania Dutch neighbors’ word for Easter, Passen.
I never realized until I got to know Michel many years ago that
“paas” is actually the Dutch word for Easter, similar to the word Passover. It all makes sense, doesn’t it? I also never knew that “haas” is the Dutch
word for hare. So the Easter Bunny in
Holland is called the paashaas. Easy to remember. Easter traditions for children in Holland now include
hunting for chocolate eggs—maybe something you would like to consider
for next year as you contemplate what to do with all those leftover, discolored
hard-boiled eggs staring at you every time you open the refrigerator. Let’s admit that egg salad is nice once in a
while, but it loses its charm after a day or two.
Now for those extra eggs that you didn't boil.
Here’s a delicious vegetarian option for any
time of day. Michel has recreated a hearty
dish that has Middle Eastern origins: Shakshuka (rhymes with bazooka). Popular
in Morocco, Tunisia, and Israel, it’s essentially eggs baked on top of a spicy
tomato mixture.
Heat oven to 400 degrees.
You will need:
6 eggs
2 cups sliced fresh mushrooms (crimini will do)
½ an onion, thinly sliced
1 red bell pepper cut into strips
1 jalapeño, chopped
5 cloves garlic, chopped
3 okra pods, thinly sliced
2 tablespoons olive oil
1 can diced tomatoes
2 tablespoons crumbled feta cheese
1 tablespoon toasted cumin seeds
1½ teaspoons ground coriander
1½ teaspoons pimenton
1 teaspoon ground sumac
1 teaspoon salt
1 teaspoon red pepper flakes
1 tablespoon dried salted capers, chopped
In a large, deep skillet:
Heat 1 tablespoon olive oil. Add mushroom slices, stirring
to prevent sticking. Cook until the
mushrooms begin to brown. Add chopped jalapeño and garlic. Cook for one minute
more.
Reduce heat, stir mixture, and add another tablespoon of
olive oil if needed.
Add onion slices, okra, red pepper, and chopped capers. Cook
over low heat for 15-20 minutes until onion and pepper are soft.
When onion has softened, sprinkle with salt then add the
remaining spices.
Stir to mix. Add diced tomatoes, stir again, then top the mixture with
feta.
Carefully situate six eggs on top. Place skillet in the oven.
Bake until egg “whites have set and yolks
have heated through”—about 15 minutes.
Enjoy!