Right now I’m bundled up in my big, green, elf sweater (like, cool woodland elf, not north pole elf), listening to the Beatles and dreaming about shakshuka. And everything is perfect because it’s 2pm, and I haven’t left the house yet. ~FRIDAZE~
Unfortunately, there is lots of work to be done before the end of the semester, so I guess I shouldn’t spend allllll day doing what I’m doing. *Cue side-eye at anatomy*
How was your Thanksgiving?! Mine was great and oh-so yum. Hope yours was, too. I helped my grandpa make the turkey and stuffing, and since cooking is a serious matter, we wore serious outfits to boot:
Our group of eleven sat around a huge dining room table, ate, talked, and had a grand old time, passing dishes toppling with delicious food back and forth until we were full of nutriment and gratitude. Those are nice things to be filled with. 🙂
When the air outside is uber chilly, and we have to wait another year to be filled with Thanksgiving food again (but not gratitude!), some comfort food is certainly in order. But you’ve been around, and you know there must be more to comfort food than mac n’ cheese and potatoes in any form. Enter: shakshuka!!! I just can’t type it without the exclamation points. It’s too exciting. We’re talking spices, aromatic tomato sauce, runny yolks –> warming you from the inside out! <3
Plus it’s fun to say. (And healthy—shhhh!)
Shakshuka is a North African dish in origin, and it’s often eaten in Isreal for breakfast. As a girl who believes breakfast food is anytime food, I’m planning to make this whenever the heck I want. So, basically, way too often. Give it a try the next time you’re looking for a meal you want to dive right into!
(Adapted from the New York Times)
3 tbsp. extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 tsp. ground cumin
1 tsp. paprika
1/8 tsp. cayenne, or to taste
1 (28-ounce) can chopped plum tomatoes with juices
3/4 tsp. salt, more as needed
1/4 tsp. black pepper, more as needed
5-6 large eggs
Chopped cilantro, for serving
Pita or other bread, for serving
1. Preheat oven to 375 degrees F.
2. On the stove in a large cast iron or other oven-proof skillet, heat the oil over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook 1 to 2 minutes until tender. Add cumin, paprika, and cayenne and stir. Pour in tomatoes and season with salt and pepper. Let simmer about 10 minutes until tomatoes have thickened.
3. Gently crack the eggs into the skillet over tomatoes. Season each egg with salt and pepper. Using an oven mitt or pad, transfer skillet to oven and bake until eggs are just set, round 7 to 10 minutes. Toast bread while shakshuka is in the oven.
4. After the shakshuka has been removed from the oven, sprinkle with cilantro and serve with a slice of toasted bread.