Los Poblanos Historic Inn & Organic Farm
Los Poblanos Shakshouka: Breakfast-Brunch
1 lb Garbanzo Beans
4 Garlic Cloves
1 quart Diced Canned Tomatoes
2 cup Yellow Onion, Sm. Diced
1/2 cup Garlic, Thinly Sliced
2 teaspoons Cumin Seed, Toasted, Ground
2 teaspoons Coriander Seed, Toasted, Ground
1 teaspoon Grains of Paradise, Toasted, Ground
2 tablespoons NM Red Chile Powder, Toasted
1/2 teaspoon Caraway, Toasted, Ground
1 each Bay Laurel Leaf
1 cup Dry White Wine
1 each Oranges, Skin Intact
1 tablespoon Olive Oil
garnish Good Extra Virgin Olive Oil
garnish Black pepper grinder
Cover garbanzos in 5 times their volume in water. Bring to a boil, reduce to a simmer, skim thoroughly. Once foamy skuz subsides, add garlic. Simmer for several hours until tender. Hard to overcook. When in doubt, cook for another hour to half an hour. Add water as necessary. Once tender, add salt until the broth is salty like soup. Cool or use immediately.
In separate large pot, sweat onions and garlic in olive oil with a little salt until almost translucent. Add spices and herbs and cook until fragrant. Add wine and reduce by half. Add tomatoes and with a microplane zest orange directly into the pot (so as not to lose a majority of the oil in the skin.) Reserve the fruit for another use. Bring to a simmer. Salt to taste. Cook until tomatoes have collapsed. Cool or use immediately.
For service, heat two parts garbanzos and one part tomato stew to a gentle simmer. Check seasoning and add water if necessary. Make a little well in the stew for each egg you are poaching, drop a couple drops of EVOO in each well. Crack an egg into each well and cover. Make sure the heat is very low and the eggs are poaching slowly in a gentle simmer. Once whites are done remove from heat. Scoop egg(s) onto the side of a wide warmed bowl. Spoon stew into the middle of the bowl. Generously drizzle with olive oil. Sprinkle with feta, mint chiffonade, and one grind cracked black pepper.
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4803 Rio Grande Boulevard NW
Albuquerque, NM 87107
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