Breakfast Shakshuka
Like Mariah Carey every holiday season – I am back!
It took me a little bit to get my life together, but lately, I am feeling creative and energized and feeling like I need an outlet again. I have been cooking and baking more, so I have some exciting recipes to catch up on and share. I also have just been outside a lot more and doing things that make my body feel good. Overall, things have been going well.
I am catching up on my duties with school, my research is in its last round of review with my mentor before I submit it to the ethics board, and I am starting a new business! I still have my small tech company doing work in the background, and I still get into my funky little side quests. Since September, I have automated a few things in my home with NFC chips. I have a plan to play around with some animations, python, and an old school floppy disk for a little creative project.
Later, we will talk about the New Year, and my goals to be more active in my community and volunteer work again. Before I get carried away with my yapping, here is a recipe that I feel like I perfected and is amazing for a morning when you're working with some scraps around the kitchen and just need something in your belly.
Ingredients:
2 tbs olive oil
1 onion, thinly sliced
1 celery, diced
1 carrot, shaved and diced
1 red bell pepper
½ tbs garlic powder
2 tsp cumin
1 tsp smoked paprika
4 tbs of vegetable broth (chicken works too)
5 soft ripe tomatoes
4 eggs
2 tsp dried oregano
¼ cup fresh parsley
Salt and pepper
Directions:
Warm olive oil in a medium warm skillet for about 2-3 minutes, and then toss in the onion, celery, carrot, and red pepper until soft.
Mix in the dry seasonings, garlic powder, cumin, smoked paprika, until fragrant (2 minutes).
Add in the ripe tomatoes and lightly mash them into the mixture and stir well to have them covered in the seasonings.
Pour in the vegetable broth, evenly spread the mixture in the skillet and cover for 6 minutes.
Uncover and use a spatula or wooden spoon to make small wells in the pan. One by one, move the tomato mix out of the way to leave a pit of oil at the bottom and then crack in the eggs around the perimeter of the pot.
Cover again and lower the stove temperature to low and let it cook for 5-6 more minutes.
Uncover, and sprinkle oregano, salt and pepper to your desired taste.
Top with parsley to serve!
Wallah!
Don't forget to kiss your chef (yourself)
