With the dumplings, it's dairy, but if you know how to make non-dairy dumplings, it would be easy to make pareve. Omit the dumplings to make it gluten free. It can't be vegan, because it's essentially poached eggs in sauce. If you omit the eggs, it's just spicy tomato sauce with dumplings, which I guess is also ok. I think, actually, this kind of tomato sauce might be called "harissa"
- 4-8 eggs
- 1 large can (28 oz) tomatoes (diced)
- I really like these tomatoes.
- OR the equivalent amount of fresh tomatoes, diced. Ifyou use fresh tomatoes, you need to cook it slightly longer, to let the tomatoes soften.
- 1 small diced onion OR diced green onion (optional)
- diced bell peppers (traditional, but optional. I often leave them out because I don't always have peppers in the house, and I don't really like peppers anyway)
- whatever leftover vegetables are in the fridge and look like they might go bad. diced. zucchini and carrots are especially good.
- garlic to taste
- middle eastern spice mix (my go-to mix is below, but any kind of commercial one is fine too. the kind you want is called "res al hanout")
Cheesy Garlic Dumplings:
- 1 cup biscuit mix (or your favorite dumpling recipe)
- 1/2 cup shedded cheddar cheese
- 1/3 cup milk (or however much your dumpling recipe calls for)
- 2 Tbsp crushed garlic (you could probably use powder if that's what you have.)
- black pepper to taste
Saute the onions with some salt and pepper. If you're using cast iron, you'll need a little butter or olive oil. If you're using nonstick pans, you should probably get cast iron pans, because they are awesome.
Once the onions are translucent, and starting to brown, add the tomatoes. Turn down the heat, and mix your dumplings in a bowl. There are directions on the back of the Bisquick box. Let the tomatoes simmer until they're soft and saucey (about the consistency of lumpy ketchup)
Add the spices to the tomatoes, and stir well. Gently spoon the dumpling mixture into the tomatoes, and cover the pan until the dumplings aren't liquid anymore. I like my eggs kind of runny, so I let the dumplings steam for a few minutes before I add the eggs.
After about 3 or 4 minutes, make a few dents in the tomatoes and gently crack eggs into them. Cover the pan until the eggs are as cooked as you like. (For me, that means the whites are solid, and the yolks are skinned over, but still runny). The dumplings are quite tolerant of varying cook times.
Eat hot. If you didn't make dumplings, eat with crusty bread or toasted pita. The dumplings and tomatoes reheat very well, but the eggs not so much.
Middle Eastern Spice Mix:
mace (if you don't have this, that's ok. use a little more nutmeg and some extra black pepper)