The other day in one of my cooking classes, I was casually bragging about my chickens, and oh boy, did I get a hilarious reaction.
One of my students, with wide eyes, exclaimed, “What?! Do they lay 10 eggs a day?!” I had to laugh – I mean, imagine if each chicken were an egg-laying factory! 😂 The poor guy probably envisioned my backyard overflowing with eggs like some poultry version of Willy Wonka’s factory.
Anyway, that got me thinking about why I started with chickens in the first place. Ah, the nostalgia…
Picture this: It’s 1999, just outside Paris, where I took a cooking course in a quaint little château. That experience was like being in a food lover’s fairy tale. I mean, who wouldn’t want to bring that vibe back home?
So, naturally, after returning, I was on the hunt for my own little château. But, you know, life has its own plans (and budgets!).
Fast forward to 2011, and there I was, at the prestigious Ballymaloe Cookery School in Ireland, for a glorious 12-week course. Now, that experience easily sits in the top 3 best moments of my life.
I can almost hear the collective “wows” from the foodies out there!
Imagine being surrounded by lush greenery, fresh produce, and of course, chickens clucking around. It was like culinary heaven.
That trip was so inspiring that I’ve been on a mission ever since to make Curacao a culinary destination. Just as I traveled abroad to learn, I dream of tourists coming here to dive into our unique food scene.
But before I could take on the world, I wanted to start with something a bit smaller – a mini “hofi” (garden) of sorts. The idea of a full-blown farm was tempting, but let’s be real: that’s a lot of time, money, and effort. Instead, I scaled down – way down.
I thought, “Let’s keep it simple.” So, I started with a tiny plot of about 50 m² and ordered 10 day-old chicks. I figured, “Eh, a few might not make it.” But surprise, surprise, all 10 survived and now happily waddle around my little garden oasis. What started as a modest idea turned into a thriving mini-farm – a bit of Ballymaloe spirit, right in my backyard!
And to celebrate the ladies, let me share one of my favorite recipes that I’ve been enjoying with the fresh eggs my chickens so generously provide – Shakshuka! It’s a spicy, savory dish that’s perfect for breakfast, lunch, or dinner. Plus, it’s super fun to make. This recipe is by Culinary Consultant and New York Times best-seller, J. Kenji López-Alt.
Shakshuka (North African–Style Poached Eggs in Spicy Tomato Sauce)
Cook time: 35 mins
Servings: 4 to 6
Ingredients:
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 medium onion, thinly sliced
- 1 large red pepper (bell pepper or something hotter, depending on your preference), thinly sliced
- 1 fresh small hot chile (jalapeño, serrano, or Fresno), thinly sliced
- 2 to 3 cloves garlic, thinly sliced
- 1 1/2 tablespoons sweet Hungarian or smoked Spanish paprika
- 2 teaspoons whole or ground cumin seeds
- 1 (28-ounce) can whole peeled tomatoes, crushed
- Kosher salt and freshly ground black pepper
- Large handful of minced cilantro, parsley, or a mix
- 6 eggs
- Optional toppings: Sliced oil-cured black olives, feta cheese, artichoke hearts
- Crusty bread, for serving
Directions:
- Heat the olive oil in a large, deep skillet over high heat until shimmering. Add the onion, red pepper, and chile, spreading them evenly. Cook without moving until they brown and char a bit, about 6 minutes. Stir and repeat until fully softened and charred, another 4 minutes or so. Add garlic and cook until fragrant, about 30 seconds.
- Add the paprika and cumin, stirring for about 30 seconds, then immediately add the tomatoes. Simmer for 10 minutes, season with salt and pepper, and stir in half the cilantro or parsley.
- Make wells near the pan’s edge and crack an egg into each. Spoon a bit of sauce over the whites to contain them, leaving the yolks exposed. Season the eggs, cover, and cook on low until the whites are barely set and yolks are runny, 5-8 minutes.
- Sprinkle with the remaining herbs and optional toppings. Serve with crusty bread.
Enjoy this delicious dish – I promise it’ll transport you right to a kitchen in North Africa! And next time someone asks about my chickens, I might just start spreading the rumor that they’re laying gold, not just eggs.
Take the Quiz & Find Out If Cooking Drains You Or Restores You?
Uncover whether cooking is a source of stress or joy for you, and receive personalized tips to transform your mealtime into a delightful experience that restores your energy.
