The fun of cooking (for me) is often linked to the unexpected outcomes – ways to repurpose and serve a meal that had its first act as a delicious dinner – only to be featured in a fantastic sequel in the form of breakfast the next day. The day after I made Roasted Mixed Vegetable Soup I found myself craving it again. The flavors were round and deep – just so nourishing. As a person who’s never really abided by food “rules” (e.g. THAT isn’t a breakfast food – or you can’t have THAT for dinner), anything is fair game for me. I was rummaging in the fridge and thought a sunny side up egg would do the trick. But how could I amp it up? Ah – that soup! That glorious soup!
The neat thing about the Roasted Mixed Vegetable Soup is although it’s a soup – it’s also got the body and texture of a good sauce. And the flavor profile of Shakshouka. Yes – there is a match here!
I cooked the egg to how I prefer it – white just set and yolk still blissfully runny – making for a sauce all on its own. But when the amber river careened into the luscious soup – well, it was sheer magic. I garnished with my ole pal Tajin and a couple of dashes of jalapeño sauce.
