Eating and Drinking with Heavy Table's James Norton: Brunch and Shakshouka March 12, 2014 the currents morning show thecurrent latest news the currents morning show daily highlights Shakshouka (jenly / wikimedia commons) Play/Pause Listen: Eating and Drinking with James Norton: Brunch and Shakshouka Download MP3 | 00:08:27 Heavy Table food editor James Norton joins the Current's Morning Show to talk about the local food scene. Today on The Morning Show's Eating and Drinking, James Norton chatted with Jill Riley about great places for brunch. He specifically spoke about the new Birchwood Cafe breakfast pop up at Verdant Tea in Seward. James also mentioned a new found love for exotic savory breakfasts and wanted to share his recipe for Shakshouka (an Israeli dish that is basically a scratch-made tomato sauce that you cook eggs in). James' Shakshouka Recipe Adapted from a recipe by Roee Dori Half med onion chopped fine 4 garlic cloves chopped Olive Oil, 1 tbsp 5 med tomatoes, sliced thick and quartered (or large can of whole tomatoes, crush with hands) Sweet Paprika 1/2 tsp Curry 1/2 tsp or Mideastern spice 2 tbsp tomato paste 0.5-1 tsp salt according to taste 2/3 can tomato sauce (about 10 oz) 1/4 tsp cumin 1/8 tsp turmeric 1/2 tsp sugar 4 eggs In a large heavy deep pan, heat up olive oil and add paprika and curry. When hot, add onions. Leave them in for a while (about 10 mins, I like mine soft). Add the garlic for about 30 seconds, and then add tomatoes. Mix occasionally, and let tomatoes soften, then add tomato sauce and paste. Bring to a boil, and add spices and sugar. Let simmer for a while with very low heat, about 20 minutes. This is up to you what kind of consistency you like... When you've reached the desired consistency and taste, break 4 eggs as evenly as possible over the sauce. Raise the heat a bit and cover. leave covered up to 10-20 mins, depending on how soft/hard you like your eggs. Last step: BUY EGGWHITE BREAD FROM CECIL'S! (Or make your own challah - cut into strips for dipping in sauce / egg). James Norton edits the Upper Midwestern food journal, Heavy Table. He's also the co-author of a book on Wisconsin's master cheesemakers and editor of The Secret Atlas of North Coast Food. Related Stories Eating and Drinking with Heavy Table's James Norton: Missing Places Today on The Morning Show's Eating and Drinking, James Norton asked to Jill Riley and Steve Seel to imagine the restaurants that don't exist in Minnesota, but should. Eating and Drinking with Heavy Table's James Norton: Rocking the Suburbs Today on The Morning Show's Eating and Drinking, James Norton spoke to Jill Riley and Steve Seel about a couple of restaurants opening out in the suburbs. Tweet Please enable JavaScript to view the comments powered by Disqus. comments powered by Disqus