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Hi.

I love spending time in the kitchen and I hope to help you find the love too!

- Erin

Shakshuka

Shakshuka

Ever since we were introduced to shakshuka over a year ago, we have eaten it at least once a month as a breakfast or dinner. It originates from the middle east / north African area and is commonly found in Israel. Shakshuka is essentially cooked down tomato sauce with eggs and some type of bread for dipping.

We made our own flatbread recently and like many other items we usually buy, it is incredibly easy to make! Flour, salt, butter and milk mixed up and then formed into a thin dough and pan cooked. I used a recipe by Recipe Tin Eats. It works well for dipping or a wrap for gyros.

Modify this recipe to satisfy your tastes by adding different types of meat (or leave out), varying the level of spice, or adding in some extra veggies like spinach or kale. While it seems odd in our American culture to eat for breakfast, I promise this will make for a very satisfying weekend brunch.


Shakshuka

2 Servings

  • 1 can petite diced tomatoes

  • ¼ onion, sliced

  • ½ bell pepper sliced

  • ½ jalapeno diced

  • 1 tsp Italian Seasoning

  • ¼ tsp cumin

  • 1 TBS minced garlic

  • ¼ tsp red pepper flakes

  • Salt and pepper

  • ½ pound ground pork (optional)

  • 1 oz feta

  • 2 eggs

  • Fresh Cilantro (topping)


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  1. Brown sausage, seasoning with salt, pepper, red pepper flakes and Italian seasoning.

  2. Drain and set aside

  3. Cook bell pepper, jalapenos, and onion in olive oil over med low until tender.

  4. Add tomatoes, garlic, and seasonings.

  5. Stir and continue to simmer.

  6. Add feta and sausage

  7. Turn down to low and wait for a couple minutes to allow to cool down, add eggs, cover, and cook for 5 minutes. (Wait for the white to cook through but the yolk is still runny)

  8. Top with fresh feta and cilantro. Serve with flatbread

 

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