Like most children vegetables weren’t exactly my favorite food growing up. I spent the majority of my adolescent years on a boat in a remote part of Alaska. The “town” if you could call it that was Alitak, a small fishing cannery on the south end of Kodiak Island in a bay that faced the Bering Sea. In the summer the place was booming, lots of fishermen, cannery workers and families. When I say booming though I should mention again this was a cannery, there was no movie theaters or bars or restaurants. There was an office where you could buy stamps and send mail, there was a store where you could buy canned goods, frozen food and on the off chance that the weather was good enough for the planes to fly you might find a wilted head of lettuce that could be procured for an astronomical price. In the winter the cannery was shut down, and a single family was hired to wait out the winter and make sure the place didn’t fall into the ground during the off season.
3 Anaheim Chilies (very mild, for extra heat try jalapenos or seranos)
1 Garlic ( I love garlic and used the whole bulb but it’s not necessary)
1 table spoon paprika
1 teaspoon taco seasoning (I ran out of cumin)
1 28-ounce can of mashed tomatoes
2 Romano tomatoes
Bread (I used a French garlic bread, because the store was out of pita)
Heat oil in a soup pot, add chopped shallots, peppers and tomatoes. Heat for 5 minutes add ½ cup water and let the veggies cook down some, adding water as needed. Once veggies have cooked down to an appropriate “chunk size” (it’s a personal preference, I don’t like big chunks), add the garlic and canned tomatoes. Let simmer for 5 minutes, then add spices. Let cook about 15 minutes stirring frequently to keep from sticking. Once the sauce is on the verge of a light boil crack eggs into sauce and let cook. Be careful not to break yokes, but you will have to do some light stirring to keep the whole thing from cooking to the pan as the sauce should be quite thick by now. Once the eggs are poached to your liking, serve with sprinkled green onions and feta cheese. The side of bread with help you scoop up all the amazing tomato sauce. Enjoy!
*And yes I realize Shankshouka is spelled different ways in this post as is it spelled many different ways depending on which culture the particular recepie was pulled from.