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Trying my best Martha Stewart here, but this isn’t usually my schtick. Short story short – I saw a recipe knocking around the interwebs the other day and thought I’d give it a try. It came out so well that I decided to share it here. It’s called Shakshuka and from what I understand it is a traditional Middle Eastern egg casserole. Easy to make and perfect for brunch at home with the family or around a campfire with friends.
I don’t always follow exact ingredient lists, but this is a general idea of what you’ll need:
-1 dozen large eggs
-1 small can of diced or chopped tomatoes
-1 red pepper
-1 small yellow or white onion
-1 clove of garlic
-1 small container of feta cheese
-1 sprig of cilantro
-1 teaspoon cumin powder
-1 teaspoon chili powder
-1 teaspoon paprika
-salt and pepper to taste
1) Chop up the red pepper and onion. Mince the garlic and then…
2) Add a tablespoon of extra virgin olive oil to a large pan or iron skillet (as shown), and simmer the goods for about ten minutes. You basically want your onions to be transluscent and the peppers soft, then…
3) Incorporate one small can of diced or chopped tomatoes. I went with a private label store brand…nothing fancy. Then add almost the entire container of feta cheese while stirring in your spices, turn off the heat and then…
4) Crack any number of eggs across the surface of your casserole. I ultimately went with 7. Place the pan uncovered in your preheated oven. The original recipe calls for 10 minutes, but I found that it took almost 20. I wanted over-easy eggs without completely nuking the filler underneath. Throw on some sprigs of cilantro and voila (top photo)!
The verdict? This dish came out great as full-on veg, but carnivores might also want to add ground turkey, sausage, etc. I would recommend more chili powder if you like your food spicy. It would also go well with a bit of nan, lavash, or some other form of crusty bread.