Shakshuka: Eggs poached in tomato sauce

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This is a great one-pan meal that’s good for breakfast or dinner. For Graham, we threw a little chicken on top for good measure.

Preheat your oven broiler. In a cast iron or oven-proof skillet (we use this one from Cuisinart), heat 3 Tbs. olive oil over medium heat. Add 1 medium diced yellow or white onion, one diced bell pepper, and 1/4 cup of diced eggplant. You can also add 1/4 drained garbanzo beans if you’re feeling adventurous. Mix together to coat everything in olive oil. Cook uncovered for about 8 minutes until softened. Add three cloves minced garlic and cook about two minutes extra. Add 1 tsp. smoked paprika, 1 tsp. cumin, 1/2 tsp. red pepper flakes (or 1/4 tsp. cayenne pepper), 1 tsp. salt, 1 tsp. sugar, 28 ounces drained diced tomatoes, and 1/2 cup chicken or vegetable broth. Cook uncovered stirring occasionally until sauce is slightly thickened, about 10 minutes. While sauce is cooking, chop two cups fresh spinach. When sauce is slightly thickened, add the spinach and 1/4 cup table cream to the sauce. Remove pan from heat. Make five wells for your eggs using a spoon. Crack an egg into each well, spooning a bit of sauce over the whites. Sprinkle 1/2 tsp. salt over the eggs and add lots of crumbled feta goodness to the red sauce you can see (about 3 Tbs.). Return pan to low heat and cover with a lid. Cook about 6 minutes. Transfer pan to preheated oven and broil for about 90 seconds.

Remove from oven and enjoy with crusty bread to mop up all the flavor.

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Brussels Sprouts

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You guys, I’ve checked out the only book the local library system has on food photography. That and I read a blog post about food styling, so only time will tell how much of it I’ve internalized.

These Brussels sprouts are pretty easy. And yes, it really is “Brussels” sprouts. Don’t make it weird.

Trim ends off 4 cups of Brussels sprouts. Quarter, then rinse clean. Spin dry in a salad spinner. Be sure to keep the loose leaves that spin off, they’ll be the best chips. Transfer all the green goodness to a large bowl. Sprinkle in 1 tsp. large grain kosher salt. Stir to coat. Let sit for 5 minutes to draw out some of the water.

Add 1 tsp. garlic powder, stir well to coat. Drizzle 3 Tbs. extra virgin olive oil over, mix gently. Transfer to foil-lined baking sheet. You want the sprouts to have a little room to breathe and in a single layer, so you may need a second pan.

Bake at 450 for about 25 minutes. Give the pan a good shake about half way through to move them around a bit. If using an air fryer, cook at 400 for approximately 12 minutes.

You can add finely sliced bacon to the sheet pan before cooking begins if you feel so inclined. Or if you’re making them for Graham. You can also use some fresh minced garlic in addition to the powder, but be advised it will burn.

Serve on its own or with a balsamic glaze drizzled over. Trader Joe’s makes a great glaze if you’re not about that reduction life.

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