Quarantine Cuisine

If you’re going to stuff your face full of Little Debbie snacks while on quarantine (raises hand), can you try to work a healthy meal in every three snacks?

According to our friends at Quartz, “Shakshuka is easy-to-make, healthy dish that can fit any meal of the day, though it's popular at breakfast. In this version, we suggest not adding eggs to the red sauce right away, as that red sauce can be saved and used for other dishes.”
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Ready to get Shakshuka-d?
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Shakshuka

​Ingredients:
1 yellow onion (chopped)
2 tbsp olive oil
1 red bell pepper (chopped)
¼ tsp salt
1 28 oz. can plum tomatoes
3 garlic cloves (chopped)
¼ tsp red pepper flakes
½ tsp smoked paprika
1 tsp ground cumin
Eggs
 
Directions:
Warm the oil in a large, oven-safe skillet (preferably stainless steel) over medium heat. Also pre-heat oven to 375-degrees Fahrenheit. Add onion, bell pepper, and salt. Stir often, until onions are tender, about 5 minutes. Add garlic, spices, and red pepper flakes. Stir until nice and fragrant, about 2 minutes. Pour in plum tomatoes and let the mixture simmer for 5 minutes, breaking apart plum tomatoes with a spoon. Add salt and pepper to taste. Crack 5-6 eggs onto the top of the red sauce. Transfer skillet to the oven and bake for 8 to 12 minutes, checking often. It's done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. Serve hot!

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