Shakshuka.

Shakshuka.

One of my favorite meals, and I don’t honestly know why I haven’t written this up. So easy, so healthy.

In a cast iron pan with some avocado oil, cook down a pint of mushrooms. Without stirring, add some diced onion, bell pepper (we used yellow tonight) and some peppers. We went HOT, so did jalapeno and habenaro. Add these on the mushrooms, but don’t mix. Just put in some water and cover to let them steam. Cover as needed to cook them through.

After a bit, add some seasoning to let them bloom. Oregano, cayenne, black pepper, smoked paprika, turmeric. The seasoning is what brings this dish to life. Add what you like.

Then stir it all together. Add your tomato of choice. We did a diced roasted tomato as well as some roasted crushed tomato. You want it kind of wet, but not saucy. Stir and cook down. Add salt if you like. Add minced fresh garlic. We added a bit of fresh basil here tonight, from the garden. Low simmer.

Create 4 cavities with a spoon. Crack 4 eggs in a bowl or cup separability and then introduce them to each cavity. With all four in place, cover the dish and poach.

Serve carefully, we used a spider and placed it in a wide, shallow dish with a few slices of toasted sourdough bread. Top with fresh parsley and diced green onions.

The result was a fantastic, spicy, healthy, happy meal.