The Creole/Cajun Shakshuka is one of many featured recipes found within the Eggs Around the World Holiday Recipe Collection. For campaign updates, follow the Mississippi Egg Marketing Board on Facebook today. Courtesy photo Mississippi Egg Marketing Board is participating in a multi-state holiday recipe campaign, Eggs Around the World. […]
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Mississippi Egg Marketing Board is participating in a multi-state holiday recipe campaign, Eggs Around the World. The campaign, developed in partnership with the American Egg Board (AEB), as well as California, Colorado, Connecticut, Indiana, Iowa, Michigan, Minnesota, Mississippi, New Jersey, North Carolina, Ohio, South Dakota and Virginia’s egg associations, will celebrate food traditions across a variety of religious and ethnic backgrounds.
Eggs are a staple ingredient in many holiday dishes around the globe. As such, participating state egg associations will partner with prominent food bloggers and influencers to develop egg-specific recipes surrounding various holidays and ethnicities, such as Hanukkah, Kwanzaa, Christmas and more. In addition to recipe content developed in November through December, participating bloggers will be encouraged to share the history and background of the dish and how it’s part of their holiday traditions.
To complement AEB’s holiday recipe priorities, the Eggs Around the World holiday recipe collection will focus on spectacular brunches, showstopping desserts, cooking exchanges, cocktails and appetizers.
The Mississippi Egg Marketing Board and partnering states look forward to promoting holiday egg recipes from around the globe and engaging with consumers. To get the latest on the campaign, follow the Mississippi Egg Marketing Board on Facebook!
CREOLE/CAJUN SHAKSHUKA
Ingredients
1 tablespoon olive oil
1 pound peeled cooked crawfish tail meat, rinsed
2 tablespoons unsalted butter
½ cup chopped yellow onion (from 1 small onion)
½ cup chopped green bell pepper (from 1 small bell pepper)
½ cup chopped celery (from 2 stalks)
1 small jalapeño chile, seeded and minced
4 cups stemmed and chopped fresh mustard greens (from 1 bunch)
3 garlic cloves, minced
1 (28-oz.) can crushed tomatoes
1 cup water
2 tablespoons red wine vinegar
2 teaspoons kosher salt
6 large eggs
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon thinly sliced scallions (from 1 scallion)
Hot sauce (such as Tabasco) (optional)
Directions
■ Heat oil in a 12-inch skillet over medium-high. Add crawfish tail meat, and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer to a plate, and set aside.
■ Melt butter in skillet; add onion, bell pepper, celery, and jalapeño to skillet, and cook, stirring often, until translucent, about 6 minutes. Stir in mustard greens, and cook, stirring often, until tender, about 6 minutes. Add garlic, and cook, stirring constantly, 30 seconds.
■ Add tomatoes, water, vinegar, and salt to skillet; stir and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes. Stir in crawfish tail meat. Break eggs, 1 at a time, and slip into tomato sauce. Cover and simmer until eggs are cooked to desired doneness (3 minutes for runny yolks and 5 minutes for slightly runny yolks). Top with parsley and scallions. Serve immediately with, if desired, hot sauce.
