Shakshuka

So when you are jet lagged and you get home from being gone for several days and there is no food in the refrigerator except the beautiful fresh eggs your daughter in law gave you from her farm, what do you make for dinner....???? Shakshuka with fresh bread, of course. Tunisian in origin, it is popular in Israel as a substantial breakfast or lunch. Eggs, in my opinion, are so underrated. Packed with protein and delicious I love any recipe that incorporates them. I even love putting a fried egg on top of a hamburger! But, I digress....In this recipe from Yotam Ottolenghi, the egg is the season variant for the summer and early autumn, but can be switched out to eggplant in the spring or potatoes in the winter. Any way you make it, the richness of the tomatoes and the spiciness of the harissa adds a real punch to this dish. Super simple, served with fresh warm bread, done in 30 minutes, only a handful of ingredients I normally keep in the pantry...what's not to love. Bon appetit!!!!!!!

https://food52.com/recipes/65845-yotam-ottolenghi-s-shakshuka