SHASHUKA
This probably-Tunisian recipe is super easy and can be bastardized in numerous ways to suit tastes and dietary needs. Prep time is around 10 minutes. Total cooking time is about 20 minutes, depending how long you cook the (optional) eggs. Instructions: 1. Heat olive oil in large sauté pan on medium heat. Add bell pepper and onion and cook until softened and translucent. 2. Add garlic and spices and cook approx. 1 min. Be careful not to burn the garlic. If adding other spices, add now. 3. Add tomatoes (with juices). Break tomatoes with a spoon. Season with s/p to taste and lower heat to a simmer. IF ADDING CHICKPEAS, ADD NOW. Let simmer 10-15 minutes. If mixture seems too chunky or dry, add a little water to loosen. 4. IF ADDING EGGS: Make small wells in the sauce and crack an egg into each well. Cover the pan and cook for at least 5 minutes, or longer if desired. 5. GARNISH with fresh herbs and feta or chevre, if using. 6. SERVE with warm pita or crusty bread (or omit if GF). 31
