On the pilot episode, I’m makin’ shakshuka, an easy-to-make middle eastern egg dish that works as breakfast, lunch or dinner. It consists of ingredients you can keep around the house and definitely makes you feel good (and is good for you).
Recipe (serves two to three people):
3 Medium Tomatoes
1 Medium Onion
1 Green Pepper
1 Can Diced Tomatoes
2 Tbsp. Tomato Paste
2 Cloves Garlic (Optional)
1 Tbsp. Hot Pepper (Optional)
Salt, Pepper, Paprika, Cayenne Pepper to taste
Three Easy Steps to Slammin’ Shakshuka:
Chop the tomatoes, onions and green pepper (and optional garlic and hot pepper). You want the pieces to be bite-sized (though the onion can be smaller).
Heat a frying pan (the higher the sides of the pan, the better) with some olive oil and fry the onions (and optional garlic and hot pepper) to start. When onions get a bit soft, throw in the tomatoes and pepper. Once the veggies start getting a bit soft, throw in the canned tomatoes and tomato paste. Keep that cookin’ (and stirring) at a low heat until the green pepper is pretty soft.
Turn up the heat until the mixture starts to bubble. Crack one egg at a time into the pan and let them sit there. Do not stir or move the eggs around. You might want to cover the pan. Eggs should take about 4 minutes to cook but you can decide if you want them runnier or harder.
When they arrive at the consistency you like, scoop up tomatoes and egg onto the plate and serve with a thick piece of bread and some salad. You may also want to try throwing some cheese on top of your frying eggs and/or topping off your meal with some hot sauce.
Yum. Let me know how it goes.