08/20/2020
Did you know we have chickens? We have six lovely ladies 🐓 who give us a ton of sunny yellow yolks 🍳 each week. That means we eat eggs ALL day. Even for dinner, like in this shakshuka recipe. Shakshuka is presumed to have originated in Yemen and is served often as a breakfast dish in Israel. We like to enjoy this as a quick “date night” dinner after the kids go down.
The basic recipe is this:
Preheat oven to 425. Use an ovenproof pan and sauté some onions and red peppers in olive oil until soft. Add garlic & 1T each of cumin and paprika. Here’s where you can add Aleppo pepper for some spice, too. Cook for 1 min and add a can of diced tomatoes. Cook until the tomato sauce reduces (some of the water evaporates). Make 4 divots in the sauce and crack an egg in each hole. Crumble a little (or a lot) of feta on top and place the pan in the oven. Cook for 8min or until the egg is cooked to your liking. I like mine pretty runny 😋.
Enjoy on it’s own or pair with some hearty whole wheat pita. You’ll definitely want to sop up that sauce.
