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November 14, 2018

SHAKSHUKA ITALIANO


Shakshuka, a Middle Eastern poached eggs dish in a spiced tomato base, gets an Italian twist with a puttanesca style sauce. Serve with pita or crusty bread for a fantastic one pot, budget friendly meal.

SHAKSHUKA ITALIANO
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Hi y'all! It's Thanksgiving week, so I would like to wish everyone a wonderful holiday! Enjoy your day whether it be in a houseful of people or quietly chilling at home doing whatever you want.

Rather than inundating you with another holiday themed recipe on the blogosphere this week, I opted to share shakshuka with you. Shakshuka originated in North Africa and gained popularity in the Middle East. It can be eaten for breakfast, lunch or dinner. 

SHAKSHUKA ITLIANO

Shakshuka has variations but is typically made with onion, peppers, and tomatoes and seasoned with cumin, paprika, and cayenne. This particular recipe, combines the Middle East with one of my favorite cuisines, Italian. The tomato sauce is full of flavor—with anchovies (don't worry, it breaks down), garlic, capers, olives, and red pepper flakes for the flavor blast. Eggs are added to gently poach within the sauce. For extra yumminess, mozzarella cheese tops the dish.



This simple dish scores high on taste and tactility. On the one hand, there is the warmth, tang, sharpness, and spiciness of the tomato sauce. On the other, there is the silkiness and richness of the poached eggs. And let's not forget about the bread! Not only does it provide that always satisfying chew, but it also sops up all that goodness!! 


SHAKSHUKA ITALIANO


Make this after your holiday feast when your palate craves for a change of pace. It is a one-pot, easy to make, easy to clean up, and budget friendly meal. It's the perfect meal to make when you are trying to recover from the gluttony and frenzy of the holidays.

See you back here soon!


SHAKSHUKA ITLIANO



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SHAKSHUKA ITALIANO   

SHAKSHUKA ITALIANO


INGREDIENTS:

2 tablespoons extra virgin olive oil
1 1/2 cup chopped onion
1 tablespoon chopped garlic
3 anchovy fillets
1 teaspoon dry oregano or 1 tablespoon fresh
1/2 teaspoon red pepper flakes (A hint of heat. Use more for more heat.)
1/8 teaspoon salt
1/4 teaspoon black pepper
1 (28 ounce) can petite diced tomatoes
1/2 cup chopped black olives
2 tablespoon capers
6 eggs
3 oz. fresh mozzarella cheese, sliced and cut into large chunks
chopped parsley for garnish


INSTRUCTIONS:

Preheat a 10-inch skillet on medium. Add olive oil and onion. Cook for five minutes, stirring frequently. Add garlic, anchovies, oregano, red pepper flakes, salt and black pepper. Sauté for a minute, breaking up anchovies. 

Add tomatoes, olives, and capers. Cook for about 15 minutes to reduce the liquid but leaving enough for the sauce to swish around easily. Carve six wells. Reduce heat to medium low. Crack an egg into each well. Add cheese. Cover and cook for 7 to 10 minutes or until the whites are almost set and the yolks are slightly jiggly. Garnish with parsley just before serving. Serve with pita or crusty bread.

Makes 6 servings.




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November 08, 2018

BROWNIE AND THINGS BAKLAVA

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Brownie and Things Baklava with fudgy layers of brownie, walnuts, mini marshmallows, and chocolate chip cookie dough is decadent and delicious!! It's sure to be the talk at the dessert table!

BROWNIE AND THINGS BAKLAVA
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I am a little late in getting this post up, but I had to tweak the baklava recipe before sharing it with you. The first trial tasted great but it needed work visually. I made some adjustments with the second batch. It looked wonderful but was off the charts sweet. Finally, the third trial was just right. Goldilocks (me) was a happy girl, and you are in for a treat!

This baklava has gooey and fudgy layers of brownie on the inside. The outside is flaky, light and crispy, thanks to paper thin layers of buttered phyllo dough and a coating of agave nectar syrup. That alone would be pretty tasty, but why stop there? In addition to all the brownie goodness is a layer each of cookie dough, mini marshmallows, and crunchy walnuts! I'm telling you, this is amazing!

October 28, 2018

SKILLET SAUSAGE BUTTERNUT AND SPINACH WITH CRUMB TOPPING

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This skillet cooked sausage, butternut, and spinach side dish is not only perfect for fall but it is also a great accompaniment for any holiday meal. With toasted pumpkin seeds and cracker crumb topping for added texture and crunch, it is sure to satisfy.  

Skillet Sausage Butternut and Spinach with Crumb Topping
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What is your favorite way to have butternut squash? My go-to is mashed with cinnamon, butter, and a touch of sugar. It might be a little boring to you, but it always hits the spot for me!

This latest creation is anything but boring. Tender chunks of butternut give a touch of sweetness that balances the saltiness of the Italian sausage. Silky spinach adds nutrition and a pop of color while toasted pumpkin seeds provide a snappy crunch. Finally, cracker crumb topping adds texture, butteriness, and nuttiness. Doesn't that sound like the making of a great dish? 

October 18, 2018

ROSEMARY GARLIC POPCORN WITH MARCONA ALMONDS

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Make the next popcorn snack a rosemary, garlic and Marcona almonds one! This simple Spanish influenced treat is a cinch to make. Tips are included for perfectly popped popcorn, every time. 

Rosemary Garlic Popcorn with Marcona Almonds
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Do you ever wake up with a song stuck in your head? It happens to me a lot. The song starts in my sleep and continues to play as I wake. Sometimes it would be an obscure one that I haven't heard since high school. Other times, it would be one that I don't particularly care for but can't seem to "shake it off". (<-- See how I worked that in there? Sorry. Just couldn't resist the temptation! It is a fine song, and SHE is one talented songwriter.)