Shakshuka forever in rotation at my house Esp when there’s fresh sourdough! I made it extra chunky with added baby bell peppers and zucchini
Directions: in a small 8-inch skillet (I use @lodgecastiron), sauté 3 diced baby bell peppers and 1/2 medium diced zucchini in 1/2 tbsp olive oil for 5-6 minutes. Add in 1/2 cup @mina Shakshuka sauce, stir and let simmer for another 5 minutes. Create little ‘nests’ using a spatula and crack a pasture-raised egg inside (2x). Let cook until desired #yolkporn consistency. I covered the skillet with a lid to help cook faster. Sprinkle with goat cheese and parsley Use the toasted sourdough as scoops and you won’t even need a fork ✨
Shared by rachaelsgoodeats (Rachael DeVaux, RD) and selected for Food.