I love cooking and especially love cooking for my family. Every week I plan out our dinners based on who will be home and their eating preferences. On occasion my husband will tell me he’s going to be out and then at the last minute change his plans and come home for dinner. I think he just wants to keep me on my toes. In these situations I often get pretty creative with what is in the refrigerator and pantry. This recipe for Shakshuka is from one of those nights. The side dish, spaghetti squash ‘hash browns’ is definitely still in the development phase!
2 large red bell peppers, diced
1 yellow onion, diced
1 jar Hellenic Farms Kalamata Olives
1 pint grape tomatoes, halved
6 oz baby spinach leaves, washed
5 large eggs
Salt & pepper to taste
-Preheat oven to 350°F
-in a cast iron skillet, sauté peppers and onions until they are tender. Add the Hellenic Farms Kalamata Olives and tomatoes and continue cooking for 2-3 minutes. Add the spinach and stir until wilted. Season with salt and pepper as you are cooking. Remove the pan from the heat.
-Make 5 wells in the mixture. This is where you will crack your eggs. Crack an egg into each well. Place pan in pre-heated oven and cook for 10-15 minutes. Egg whites should be cooked and you can adjust the cooking time to keep the yolks runny or cook them through.
-Remove from oven and enjoy along with some crusty bread.