SHAKSHUKA

School might be the death of me. Essays are hard to write after a decade away from school. Sometimes I wonder why I went back to school when I had a pretty good career as a wedding photographer, but I also love all the reading and books and discussion! What does this mean for my future? Who knows!

But, this is a great pantry meal for brunch or dinner, using ingredients you probably already have. Comes together in under 30 minutes. Serve with rice or thick country bread and share with good people. Enjoy!

INGREDIENTS

• Olive Oil

• Garlic (4 Cloves)

• Cumin (Tablespoon)

• Paprika (Half as much Cumin)

• Chili Powder (Same as Cumin… But I like spice so beware)

• Tomato Paste (A good squeeze, like a big tablespoon)

• Canned Tomato (2)

• Eggs (4)

• Parsley (Big handful)

• Salt/ Pepper to Taste

INSTRUCTIONS

• Heat olive oil in dutch oven

• Throw in garlic, cumin, paprika, chili powder, and the tomato paste

• Careful, it’s going to sizzle and the spices are going to bloom/ become very fragrant. Stir over low/medium heat! Keep an eye on the heat so things don’t burn cus they’re going to want to

• Pour in the 2 cans of tomato.

• Cover and let it simmer for 30 minutes. Season with salt/ pepper

• Wash and chop parsley or cilantro if you have it

• Crack eggs into a bowl, so you don’t lose any shell into the stew, and then pour the eggs from bowl into the pot.

• Cover and let it cook for a few more minutes. Until whites set

• Throw chopped herbs on top

• Serve with bread/ rice