SHAKSHUKA

Food brings certain emotions and feelings to people. I like to think of what I want my family or friends to feel when preparing every dish. Shakshuka is one of those family centered comfort meals that is a delight to share. I serve it in a large iron skillet in the center of the table with lots of toasted crusty bread. The recipe is a very easy, no stress meal to prepare. I normally wake up earlier than my family & I go downstairs make a cup of coffee, sit & watch the news & savior my quiet time. I chopped my veggies for this dish, drizzle olive oil, salt & pepper, add to a large iron skillet & roast in the oven at 350*-375* until the veggies are tender and a little brown. This gives me time for my second cup of coffee while the veggies roast. Once the veggies are tender and caramelized I remove the skillet from the oven and finish cooking on the stove top. At this point I add the crushed tomatoes to the cooked veggies along with the garlic, paprika, and chili powder. Let it simmer on low until it’s time to add the eggs. Once everyone is awake and ready to eat I add the eggs. When you wake to the smell of roasted veggies you are ready to eat! Make a well with a spoon and crack your eggs in each well. Cover the skillet and let it simmer for about 3 minutes…longer if you prefer less runny eggs. Once the dish is ready to serve sprinkle some parsley & your choice of cheese. I like feta, blue cheese or whatever I have on hand. It is such a warm, silky breakfast full of veggies & flavor. You could enjoy this for a dinner with a salad. I serve with crusty toasted bread. You can spoon out a serving onto a plate or serve in the iron skillet in the center of the table and let everyone share. This recipe gets an A+ from my family. I think you will enjoy this nice veggie centered breakfast.

Shakshuka

Ingredients

·         1 tbsp olive oil

·         1/2 onion diced

·         1tablespoon minced garlic

·         1 zucchini diced

·         1 cup of diced eggplant

·         2 cans (14 oz. each) diced tomatoes

·         2 tbsp tomato paste

·         1 tsp mild chili powder

·         1 tsp cumin

·         1 tsp paprika

·         Pinch of cayenne pepper

·         Salt and pepper, to taste

·         6 eggs

·         1/2 tbsp fresh chopped parsley (optional, for garnish)