Dining in...we've been adapting to more at home time and I've been playing around with different presentations to keep things interesting. I usually like to share new places and experiences with you all but there is so little of that happening these days as we practice social distancing. I've been pulling inspiration from some of my at home and entertaining and grazing board pages. They're great for our family because as we are working on puzzles, playing games or just watching Netflix, they offer the opportunity to snack away. Something that I'm enjoying immensely now and will probably regret when I finally try to put jeans on again, LOL.
The main dish here is Shakshuka - an easy to make Middle Eastern dish. I also roasted chick peas and paired with crusty bread, extra feta for garnish and some other goodies.
Here's the recipe for you guys!
1 tbsp olive oil
1/2 onion, peeled and diced
1 clove garlic, minced
1 bell pepper, seeded and chopped
4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
2 tbsp tomato paste
1 tsp mild chili powder
1 tsp cumin
1 tsp paprika
Pinch of cayenne pepper
Salt and pepper, to taste
1/2 tbsp fresh chopped parsley
2 tbsp feta cheese
Heat a large skillet on medium. Add olive oil in the pan. Add chopped onion, sauté until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
Add the diced bell pepper, sauté for 5-7 minutes.
Add tomatoes to pan, stir until blended. Add spices, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce.
Add salt and more cayenne pepper for a spicier shakshuka.
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. Eggs will cook "over easy" on top of sauce.
Cover the pan. Allow mixture to simmer for 5-8 minutes, or until the eggs are cooked and the sauce has slightly reduced.