Article by Emma Rose Doenier
This recipe is a combination of two of my favorite dishes: Shakshuka and The West Lake Hybrid.
Shakshuka is a hearty breakfast-for-dinner meal consisting of eggs poached in a tomato broth, whereas The West Lake Hybrid is a spicy cilantro-based soup.
After many nights of preparing one of these two recipes due to their simplicity and deliciousness, I decided to mix them together to change up my routine. The result was flavorful, scrumptious, and very green. My roommate also greeted the new concoction with much enthusiasm.
The recipe is very flexible, which makes it convenient to cook when pantry supplies are varied or dwindling. The following cracker recipe adds a lovely, crunchy topper for the chili. Enjoy!
Adapted from Lady and Pups
2 poblano peppers
2 jalapeno peppers (with seeds if you want more spice)
1 green pepper
*the above ingredients can be changed slighty, feel free to throw in green onions, maybe more or less green peppers or poblano peppers
whole bunch cilantro (about 1 cup)
8 cloves of garlic
½ teaspoon coriander
½ teaspoon cumin
salt to taste
pepper to taste
splash of olive oil
1 ½ – 2 cups chicken broth
½ cup milk
1 can corn
2 cans spiced halved tomatoes
2 sweet potatoes
dried parsley to taste
Poke holes in sweet potatoes and put in microwave. Heat them until soft (about 12-15 minutes).
Fry the ground turkey in a large soup pan with about 1 tablespoon of olive oil.
While turkey and potatoes are cooking, roughly chop the first 5 ingredients and blend in food processor. Add in coriander, cumin, salt and pepper to green paste and blend.
Scrape the green paste out of the food processor into the cooked ground turkey. Let cook for about 2-3 minutes, stirring every so often. Add the chicken broth and milk. Add the tomatoes, and corn. Scoop spoonfuls of sweet potato into the cilantro chili.
Let chili come to a boil. Crack eggs evenly over top of chili. Sprinkle parsley on top of eggs, and cover the soup pot. Let cook for about 10 minutes, until eggs are cooked through.
Adapted from Mark Bittman
1 cup all-purpose flour
½ cup cheese, (recommend pepper jack)
¼- ½ tsp salt
3 tablespoon unsalted butter
1 tablespoon olive oil
¼ cup sour cream
splash of olive oil, if needed
1 handful of fresh cilantro, though you can choose your own spice
Heat oven to 400F.
Blend all ingredients in food processor.
Line a baking sheet with parchment paper and lightly flour the surface.
Roll out the cracker dough to about ¼-inch thick. Cut the dough sheet into your preferred cracker size. Bake crackers on lined baking sheets for about 10 minutes until golden brown.