Shakshuka

Shakshuka had been on my to-try list since I first heard of it. One of my husbands favorite meals is breakfast-eggs for dinner so I knew he would like this dish.

(serves 4)
INGREDIENTS

• 4 tablespoons oil
• 1 large onion, chopped
• 1 large red bell pepper, seeded and chopped
• 1 large jalapeño, seeded and chopped
• 3 garlic cloves, thinly sliced
• 2 tablespoon tomato paste
• 1 cup of fresh spinach
• 4 large tomatoes, chopped (canned whole plum tomatoes with juices, coarsely chopped, can be substituted)
• 1 bay leaf
• 1/2 tablespoon sugar
• 1/2 to 1 tablespoon kosher salt
• 1/2 tablespoon sweet Spanish paprika
• 1/2 tablespoon ground cumin
• 1/2 teaspoons ground black pepper
• 1/2 teaspoon caraway seeds
• 1/3 cup feta cheese, crumbled (optional)
• 6-8 large eggs 

DIRECTIONS

Heat oil in a large deep skillet.

Sauté the onions until translucent. Add the bell peppers and jalapeño; cook on a medium heat just until softened (about 5 minutes).

Stir in the garlic, tomato paste and sauté for another 3 minutes.

Add the tomatoes to skillet. Stir in all the spices; simmer for 20 minutes.

 

 

How to make garlic bread

 

To make garlic bread, I usually top bread with butter or oil and lots of spices and cheese then toast or broil. Since the Shakshuka is already loaded with spices, I wanted something simpler.

 

Sliced garlic cloves were rubbed over the tops of sliced rolls then drizzled with olive oil and toasted.

 

Crab Quiche

 
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