Fusion-HA!: Shakshuka + Ginisang Corned Beef. Shakshuka Corned Beef!

Beyond Eggspectations!


Fusion-HAis a food series experiment. It is the synthesis of two distinctly different dishes discovered during my travels in two separate culinary world’s creating a new dimension of flavor. Sometimes they’re good!

Every sunrise I always crave a hearty breakfast. There is nothing like a comforting meal before your quest to rule the galaxy! What comes next is a combination of two ludicrously different comfort foods fit for a Sith Lord breakfast or a Jedi Knight dinner.


Shakshuka has its origins in Tunisia and variations have spread across your little blue planet. Poached eggs floating atop stewed tomatoes and bell peppers are elevated by fragrant and spicy seasoning prepared and served in an eye pleasing cast iron skillet! Don’t let the vocabulary fool you, it’s as easy to prepare as shooting womp rats in your T16 back home.


Ginisang corned beef is a classic filipino breakfast recipe. A simple canned corned beef dish begins with sauteed onions and garlic, followed by fried potatoes. Some versions enjoy it stewed with tomatoes and a fried egg similar to shakshuka! Traditionally served over rice, let’s explore what madness would result if we fused these two recipes toghether!


Cooking Time: 60 minutes
Serves: 6 humans or 110293 micro beings


1 can corned beef
1 large potato or 3 small potatoes washed and cut into rounds
3 cloves garlic, minced
1 onion, sliced thinly
3 bell peppers, sliced thinly
1 tomato, sliced thinly
2 tablespoons tomato paste
1L tomato sauce
1 teaspoon cumin
1 tablespoon cayenne pepper (1 half tablespoon if you don’t like it too spicy)
6 eggs
chives or green onion for garnish
coconut oil (or olive oil)

TIP: This requires a large cast iron or oven proof skillet. You can half the ingredients for a smaller squadron.


1- In a large skillet brown the potato rounds in oil on medium high heat about 5-7 minutes and set aside. On the same skillet fry the corned beef over medium high heat 10-15 minutes or until no moisture remains and slightly crispy flaky then set aside.


2- Use the skillet again to sautee the garlic and onions 1-2 minutes or until translucent over medium high heat. Add the peppers and sautee for 2-3 minutes or until slightly softened. Add the tomato sauce and tomato paste and as soon as it boils lower the heat to low and simmer for 20 minutes until some of the liquid has reduced.


3- Meanwhile, preheat the oven to 350 degrees fahrenheit. Add the cumin and cayenne pepper. Check the seasoning and add salt and pepper to taste. Remove from heat and place the potato rounds and sprinkle the corned beef flakes on top. Using a spoon, create little pockets in the stew and crack an egg in each pocket. Place in the oven and bake for 10-15 minutes depending how well you like your eggs done.


4- Remove from oven and garnish with chives and green onion. Serve over white jasmine rice or a nice crusty and rustic bread.


Wow! A hearty, brightly colored, flavor packed meal that can satisfy the hunger of a full grown wookie and the eyes of a jawa! Try it for yourself and let me know which side this belongs; Sith Lord obnoxious or Jedi delicious?


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