Shakshuka

Hope you're all staying safe and sane. This is a crazy time; we’re all shut in and maybe getting a little cabin fever at this point. I encourage you to cook an easy meal that is quick and nutritious. As kitchen manager in my house, my priorities are to 1. Not waste food 2. Use what I have to avoid going out 3. Make nutritious meals for my family. Shakshuka ticks all the boxes. Basically you make a spicy tomato-based sauce, nestle eggs in the hot sauce, top with cheese, and briefly bake in the oven. It’s delicious, filling, and vegetarian.

• 3 T olive oil

• 1⁄2 an onion, sliced or chopped

• 1 red pepper, chopped (or green, or none at all)

• 1 fennel bulb, chopped (optional)

• 3 garlic cloves, chopped

• 1 zucchini, chopped (optional)

• 1⁄2 t smoked paprika

• 1⁄2 t dried oregano

• 1 t cumin

• 1⁄8 t cayenne, or more to taste

• Salt and pepper

• 1 28-oz can chopped or whole tomatoes

• 4-6 eggs

• 1⁄3 c crumbled feta cheese (or cheese of your choice)

• Chopped parsley or cilantro for garnish

 Preheat oven to 375.

Heat oil in a large skillet, I use my 10” or 12” cast iron depending on how much veg I have to saute. Add onion, pepper, fennel, and cook 5 minutes until vegetables have softened.

Add garlic and stir, cooking 1 more minute. Add tomatoes, about 1 t salt and black pepper. Cook about 10 minutes until thickened.

Use the back of a spoon to make 4-6 nests in the sauce. Crack an egg first into a small bowl, then transfer into its nest. Season eggs with a little salt and pepper. Crumble cheese over the skillet and place in the oven.

Bake until eggs are set, about 7-8 minutes. Sprinkle with parsley or cilantro and serve.