Accidental Asian Shakshuka
More than I'd care to admit, I find myself scrambling with the veggie portion of cooking dinner. Often, finding myself looking into the fridge to see what I even have. So here I am with tomatoes and previously chopped up eggplant that desperately needed to be used. I intended to just sauté them, but as they quickly got mushy I said eff it, we ball: SHAKSHUKA.
But here was the problem: I already had a very Chinese flavored pork ribs cooking in the instantpot, so.what.do???
I added miso as a flavor - of course... and prayed that wouldn't taste weird.
Turned out amazing. When I posted to my insta story many concurred that sounds surprisingly great especially with the rice. One Hawaiian friend commented "that's just Hawaii cooking." lol.
Born to be a privleged man on a cooking show being told I have 'an instinct for flavor profiles', forced to be a girl cooking in my apartment.
