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Dec 19, 2018







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Shakshuka
Recipe courtesy of The Mediterranean Dish
 
Olive oil
1 large yellow onion chopped
2 green peppers chopped
2 garlic cloves, peeled, chopped
1 teaspoon ground coriander
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
Pinch red pepper flakes (optional)
Salt and pepper
6 vine-ripe tomatoes chopped
1/2 cup tomato sauce
1 teaspoon sugar
6 large eggs
In a large cast iron skillet, heat 3 tablespoons olive oil. Add the onions, green peppers, garlic and spices along with a generous pinch salt and pepper. Cook, stirring frequently, until the vegetables have softened, about 10 minutes. Add the tomatoes, tomato sauce and sugar, and simmer until the tomato mixture begins to reduce, about 10 to 12 minutes. Season to taste. Using a wooden spoon, make six indentations, or “wells,” in the tomato mixture, making sure the indentations are spaced out. Crack an egg into each indention, reduce the heat, cover the skillet, and cook on low until the egg whites are set.
 




Shakshuka


06/06/18



 A few nights ago, some of my best friends came over to wish us well on our impending move. We sat around eating, talking and planning for the future, and eventually the conversation turned to our favorite foods. We landed on the topic of favorite breakfast foods, and each of us waxed poetic about waffles, omelets and eggs Benedict. But one of my friends said his all-time favorite breakfast dish was shakshuka. 

After the groups exchanged a lot of confused looks — many of us had never heard of it before — my friend explained that shakshuka is a simple but delicious dish of eggs poached in what is essentially a marinara sauce. Convinced I was missing out, I decided to try my hand at the dish. While recipes vary depending on country of origin, shakshuka at its heart is a pantry-friendly dish that is quick to make and absolutely delicious.
As many of my pots, pans and pantry ingredients have been packed away already, I had to improvise in a few spots. For example, long-gone was my cast iron skillet, so my non-stick skillet would have to do. Additionally, I’d packed away all but the most basic of seasonings and spices, leading me to skip the coriander and the red pepper flakes. However, I did have a jar of spicy salsa, so I added a few scoops to the tomato sauce and was pleasantly surprised with the results. 
This recipe could serve as a hearty breakfast or a vegetarian-friendly dinner depending on what you serve it with. Additionally, you could add meat like a chorizo or ground sausage if you really wanted. I found the dish was satisfying and filling enough with just the eggs and sauce, and I ended up scooping up the leftovers with a crusty piece of bread. 
The subtle blend of seasonings that support the luscious tomato sauce and the runny egg yolks is nothing short of divine. And for a simple dish, shakshuka packs a flavorful punch.
— Lauren Mifsud 





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