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Shakshuka III (D/P)
Source: Lincoln Shlensky
Serves: 4

1-2 tablespoons olive oil
1/2 onion, chopped
a couple of shakes of savory
Dash thyme, sage, and cumin (to taste)
2-3 garlic cloves, chopped
1-2 cups chopped vegetables, such as zucchini, Japanese eggplant, kale, chard, asparagus, okra, mushrooms, green peppers
Handful cherry tomatoes, halved
1/2 cup tomato sauce (or any tomato-based pasta sauce you have)
Tofu, crumbled, or sliced and/or feta, sheep or goat cheese (optional)
3-5 eggs
Heaping tablespoon. plain yogurt, sour cream, or cottage cheese

Sauté onion with olive oil in a large frying pan. Add garlic and other spices and sauté for a minute.

Add vegetables, cherry tomatoes, tomato sauce, tofu (optional) and cheese and sauté until vegetables are soft.

Meanwhile, beat eggs with yogurt, sour cream, or cottage cheese. When the veggies are almost done, add egg mixture. Let cook for a couple more minutes, stirring and flipping occasionally. Serve immediately, with toast, potatoes, or tortillas.

This divine egg dish can be adapted to what's in your refrigerator. The Author writes: "Shakshuka is a dish that my friend Orly Ephrat, an Iraqi-Israeli, taught me to make. As with the ratatouille of Marseilles, this recipe relies more upon the delirium of experimentation (and the fruits of the season) than specific ingredients and measures. 'Akhla' (magnificent), as they say in Jaffa."

Posted by Caryn Bloomberg

Nutritional Info Per Serving: N/A