When people think about fall, there is so much excitement surrounding the idea of it. For such a bleak time of year, the time when nature begins to shed its leaves and has for centuries been seen as a symbol of “death”, there is now such jubilation during this season. There is no wonder why, of course – the food! This is when all the comfort food starts being made. Chilis, stews, cookies, cakes, and don’t forget, the pumpkin spiced pretty much anything.
I have the most fun baking and cooking this time of year. I break out a lot of my families comfort food such as our beef couscous stew. A dish that is full of fall vegetables such as turnips and butternut squash cooked with a braised roast beef (recipe to come soon!)
One of my favorite recipes is a mediterranean dish called, Shakshouka. It’s made all over the middle east and not one culture makes it the same. I like mine made with some warm spices such as smoked paprika, chili powder and cumin.
This dish is hearty and delicious. It’s full of vitamin C from the loads of tomatoes and peppers that comprise this dish. Its perfect for getting your immune system ready for those winter bugs! Best part is that its made all in one pot! Easy clean up too! You can also serve this dish for any course, breakfast, lunch and dinner. It’s even fine served in a small crock pot as an appetizer. Pair this with some couscous, rice pilaf or some toasted pita triangles for a perfect pick-me-up for those winter blues!
We plan on adding this dish to our breakfast menu at our Manassas, Va location. Try it at home for a preview!
Recipe Below:
Recipe by: Sarah DeVight
| Time: 30 minutes | Serves: 5-6 | Difficulty: Easy |
| INGREDIENTS 2 tbsp butter 1 tbsp extra virgin olive oil 3-4 Sweet bell peppers – diced 2 large tomatoes – diced 2 cloves of garlic 1/2 red onion – diced finely 1 -16 oz can of stewed diced tomatoes 1 1/2 tsp oregano 2 tsp salt 3/4 tsp black pepper 1/2 tsp cayenne pepper 1/2 tsp cumin 2 tsp chili powder 2 tsp smoked paprika 1 1/2 tsp dried basil 2 tbsp chopped fresh basil 1/4 cup crumbled feta 5-6 whole large eggs STEPS 1- Heat up a deep skillet and add butter and olive oil. Once melted add peppers, onions, and garlic. Season with salt and pepper 2- Saute until they become soft – about 2-3 minutes. 3- Add oregano, paprika, cumin, chili powder, oregano, dried basil, and cayenne pepper. Stir for about 30 seconds. 4- Add fresh tomatoes and season with a little more salt 5 – Add stewed tomatoes then reduce heat to a medium low and let simmer for 10-15 minutes. 6- At this point, taste for seasoning, this will be the last time you can season the sauce before you add the eggs so make sure it tastes the way you want. Remember, you are adding feta, which is salty, so keep that in mind before you go heavy handed on the salt. 7 – Using your spoon or spatula, create small wells where the eggs will sit. 8- Add each egg to the designated spot, then cover with a lid – increase the heat to about a medium high. cook for about 3-4 minutes or until the egg whites are completely cooked. 9- Remove from the heat, add fresh basil and crumbled feta. Serve immediately. |
