Shakshuka--A Riff!

A great riff on a classic Middle Eastern breakfast favorite. Packed with flavor, spices, warmth and health and SO SO SO easy to make. I added a potato to this traditional recipe. Serve it with a great pita or flatbread, some fruit and cheeses!

2-4 servings Steps 5

ingredients

4 eggs

½ red pepper diced

½ yellow pepper diced

1 medium potato peeled, diced and blanched

5 tomatoes diced

½ onion chopped

1 tsp kosher salt

½ tsp ground coriander

1 tsp ground cumin

½ to 1 tsp Aleppo pepper

1 tsp Za’atar (if you have)

2 tbl olive oil

directions

1. Heat the oil in an OVEN PROOF pan* and sauté the onions until translucent. Add the peppers and tomatoes and continue to sauté for about 2 or 3 minutes.

2. Add the spices and salt and continue to sauté for another 2 or 3 minutes

3. Make a few divots in the mixture, crack an egg into each of the divots, cover and bake for about 10 minutes at 350F

*If you don’t have an oven proof pan, after you sauté all of the veggies and spices, move it to an oven proof casserole and continue the recipe in the oven