Print Friendly Logo
X

Want to share this page with your friends?





Dinner Tonight: November 4, 2019 Shakshukah

Shakshukah

Fun

"I'm going on a picnic, and I'm bringing..." The first person names something beginning with A, the next person B, and so on!

Conversation

Do you know someone who is a giving person? Who is it, and what makes them giving?

Recipe courtesy of Connecticut Food Bank, adapted from New Haven Cooks, A Project of City Seed.

Ingredients

Serves 4

  • 1 1/2 Tablespoons canola oil
  • 3 medium onions, chopped
  • 5 fresh tomatoes or 1-15oz can
  • 2 Red peppers (sweet), chopped
  • 1 hot pepper, finely chopped (optional)
  • 1 cup zucchini, cut into small cubes
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon cumin, ground
  • 1 teaspoon sugar
  • 4 eggs

Instructions

  1. Sauté the onion in oil in a 10- or 12-inch fry pan.
  2. Add the vegetables, spices and sugar. Cook for about 15 minutes on low heat with the lid halfway on pan, stirring frequently.
  3. Crack each egg on top of the hot tomato mixture in a separate place. Cover and continue cooking on low heat until the eggs are cooked to the desired firmness.

Related Recipes

green salad vinaigretteBerry and chocolate ice cream sandwich
Get Dinner Tonight Delivered Daily Get Dinner Tonight Delivered Daily

Share