I know we have been slacking when it comes to the blog but we are here and ready to start to back up. This weekend I made something that I think you will all would enjoy.  Shakshuka.  I of course switched up the original recipe and made it a Palestinian/Mexican dish.

Here is a link to the recipe I read and then changed up a bit.  The NYT photo is much better than mine…..

https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta

This is my recipe, just slightly different.

• 1 onion- sliced thin
• 4 jalapenos- I just cut off the top and slice in rounds
• 2 cloves of garlic- minced
• 1 can whole tomatoes
• 1 tsp cumin
• 1 tsp sweet paprika
• 6 eggs
• Olive oil I used 2 Tablespoons.
• Salt and pepper

In a pan that you can put in the oven, saute in olive oil the onion and peppers until very soft.  Add garlic for a few minutes.  Add spices and cook until fragrant.  Add tomatoes with juice and mash with potato masher.  Let cook until sauce reduces and thickens.  Break 6 eggs in the sauce gently and salt and pepper them.   I will attach a photo.  I added some shredded Colby cheese when I took them out of the oven.

Bake at 375 for 12 minutes for “jammy” poached type eggs.  Less if you like them runny or more if you like them hard.  We had this with toast and ate every single bite.