Shakshouka

So, I’ve seen this dish in a bunch of fancy cookbooks, and magazines, and it’s just always looked so beautiful and relatively simple. And, seriously, take a look at these OTHER (non TTENG) shakshoukas:

But there’s a problem with this dish, that you really don’t think about until it’s too late. Do you see it?

HOW THE HELL DO YOU SERVE THIS?!

Seriously. Do you use a giant trivet? Surely if you were to put this into bowls it’d look like a hot mess. Family style may be a fix but in skillets that size I’m not sure this is something you easily could pick up and pass around a table.

Einen kleinen problemo.

But if that’s the only problem I have with the dish, I suppose that’s not *too* bad. Otherwise it’s a fast dish to make, it’s fairly cheap, and it’s vegetarian friendly.

SHAKSHOUKA

INGREDIENTS:

  • Eggs
  • Salt and pepper
  • Olive oil
  • Garlic, minced
  • Yellow Onion, diced
  • Bell pepper, diced
  • Tomatoes, diced
  • Paprika
  • Cayenne pepper
  • Cumin
  • (optional) grated cheese
  • Bread

INSTRUCTIONS:

  1. Place some olive oil in a skillet and start by cooking the garlic and onion.
    20160411_170535
  2. Add the bell pepper and season with salt and pepper.
    20160411_170805
  3. Next add the tomatoes and the other three spices. Cook this down a bit.
    20160411_171006
  4. Finally, add the eggs. Place a lid on the skillet so that the eggs bake/steam. They should be done in approximately 3 minutes (if you’re like me and like your eggs runny).
  5. (Optional) Sprinkle grated cheese on top. Serve with sliced bread.
    20160411_171607 20160411_171745
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