12 GROUNDCOVER NEWS FOOD Shakshuka ELIZABETH BAUMAN Groundcover contributor Ingredients: 5 teaspoons olive oil 1 medium onion, diced 1 red bell pepper, diced 4 finely minced garlic cloves 2 t. paprika (I like smoked) 1 t. cumin ¼ t. cayenne 1 28-ounce can whole peeled tomatoes 6 large eggs Salt and pepper to taste ½ cup fresh chopped cilantro ½ cup fresh chopped parsley Crumbled feta cheese (optional) Directions: Heat olive oil in a large saute pan on medium heat. Add the chopped red pepper and onion and cook for six to seven minutes until the onion is translucent. Add garlic and spices and cook for an additional minute. Pour tomatoes with the juice into the JANUARY 26, 2024 pan and break down tomatoes with a large spoon. Season with salt and pepper and bring to a simmer. Use the spoon to make wells in the sauce, crack one egg into each well. Cover the pan with lid and cook eggs for 6 to 8 minutes. Remove from heat and garnish with chopped cilantro and parsley. Serve warm. with crumbled feta cheese. This easy, delicious North African and Middle Eastern dish takes less than 30 minutes to make and is perfect for any meal. FRIDAY, FEBRUARY 2ND 102 S. First Ave 6:30-9:00PM NO COVER Groundcover merchandise for purchase and art up for auction ALL PROCEEDS GO TO SUPPORTING GROUNDCOVER NEWS FUNDRAISER @ LIVE MUSIC BY
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