Something New!

Sarah and I try to do something meatless every Monday.  We were running out of ideas and making the same things all the time, so we needed to try something different.

Then we came across this Shakshuka recipe from Chef John over at Food Wishes.  We had never heard of Shakshuka but the recipe looked and sounded delicious, so we gave it a shot.  It's a pretty simple recipe and it doesn't take too long to make.  Most of all, everything is cooked in one pan, so clean up is a breeze.  

I really didn't miss not having a meat protein in this dish as the egg gave it enough texture to serve that purpose.  

We did find that two eggs per person was a bit much, and that one a person was perfect with some bread!  With the leftovers, we took out what ever eggs we didn't eat out and saved the pepper and onion sauce in a container and put it in the refrigerator.  It was easy to reheat in a pan and add an egg to cook for one person.  The sauce mixture would also be a good base for spaghetti or peppers and onions with a sausage.  

Shakshuka

Ingredients for 6 small portions:
2 tbsp olive oil
1 large onion, diced
large handful of sliced mushrooms
1 teaspoon salt, plus more to taste
1 cup diced red bell peppers
1 jalapeno pepper, seeded and sliced
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
28-oz can (about 3 cups) crushed San Marzano tomatoes
1/2 cup broth, or as needed
6 large eggs (or as many as you can fit in you pan)
crumbled feta cheese and fresh parsley to finish

Instructions:
1. Heat a skillet over medium-high heat, and add olive oil.
2. Add onions and mushrooms. Season with salt, and cook for about 10 minutes, until mushrooms are golden brown and onions are translucent.
3. Add red bell peppers and jalapeno and cook for approximately 5 minutes, until the peppers begin to soften.
4. Add cumin, paprika, turmeric, black pepper, and cayenne, and cook for about a minute.
5. Add crushed tomatoes and broth, and cook for about 15 minutes. Veggies should be soft and flavors should be well-blended.
6. Check the mixture and adjust seasoning as necessary.
7. Make a well in the sauce for each egg.
8. Add one egg into each well.  Cook, covered, until the egg is done to your liking.
9. Top with feta cheese and serve with bread.