My first time (I think) posting a recipe… but here we go.
Shan’s Shakshuka!
-yummy olive oil
-four jalapenos (we like it spicy)
-half of a sweet onion (Rich does not like onion so I am slowly introducing him to it’s magical taste; also, I freeze the peeled onion for about ten minutes to reduce tears)
-lots of garlic
-one teaspoon or so of cumin
-one tablespoon of paprika
-one large can of the best canned whole tomatoes you can find (I use San Marzano but there are better ones out there)
-salt and pepper (duh)
-six eggs
-feta
-parsley
-Israeli couscousFry the chopped jalapeno and onion in olive oil until golden. Add the garlic, cumin, and paprika until it starts smelling really good (and it will). Crush the tomatoes with your hands, which is in my top five favorite things to do. Add the tomatoes and half a cup of water and cook down. When it is cooked down, crack the eggs on top of the sauce, cover with a lid, and let cook until whites are stiff but yolks are still a bit runny. Add some feta and parsley on top of the shakshuka. Meanwhile cook up that Israeli couscous (which is my favorite) and TA-DA! The best brunch/lunch/dinner for the price ever.
I have a couple more ingredients I am going to add to future batches such as eggplant, other kinds of peppers, and perhaps peas since peas make everything tasty. Sky is the limit, yo.
