Shakshuka

Lately, Ed and I have not been in the mood for a meat meal, so I make pasta or pizza or a big salad and such. These days it’s really easy (also delicious) to put together a tasty vegetarian dinner. One of our favorites is Shakshuka - originally a North African dish but popular everywhere now. I season it differently from time to time (there’s a good recipe for Indian style Shakshuka right here on my website). But this one is my old standby. It’s seasoned with basil, which I realize is not traditional in North Africa or anywhere in the Middle East. But we like it this way. We also prefer a thick, chunky tomato base rather than a more sauce-like version that’s typical of restaurant Shakshuka that we’ve tried. Here it is; it’s a nice dinner but also a feast of a weekend breakfast.

SHAKSHUKA

• 1/4 cup olive oil

• 1 medium onion, chopped

• 1 red bell pepper, deseeded and chopped

• 2 small habanero or other chili peppers, deseeded and finely chopped

• 1 large clove garlic, finely chopped

• 6-8 plum tomatoes, chopped

• 1 tablespoon chopped fresh basil

• 1 tablespoon lemon juice

• 8 large eggs

• 3/4 teaspoon zatar

Heat the olive oil in a large sauté pan over medium heat. Add the onion, bell pepper, and habanero peppers. Cook for 4–5 minutes or until softened slightly. Add the garlic and cook briefly. Add the tomatoes, basil and lemon juice, stir, cover the pan, turn the heat to low and cook for 8–10 minutes, stirring occasionally, or until vegetables are very soft. Crack the eggs into a small bowl one at a time then transfer each one next to the other over the vegetables. Cover the pan and cook for 4–5 minutes or until the eggs are set but yolks are still slightly runny. Sprinkle with zatar. Serve each person 2 eggs and some of the vegetables.

Makes 4 servings

Spinach and Tomato Egg Scramble

After the eating fest that takes place over Rosh Hashanah/Break-the-Fast through Sukkot and before the onslaught of a zillion-calorie Thanksgiving dinner plus leftovers, I need a break from heavy meals. Meaning, something other than a meat-and-potatoes type dinner.

For example? This omelet-y dish, only it’s scrambled eggs, which means it’s even easier to cook because you don’t even have to fold it. It’s filling enough for dinner if you include a hunk of crusty bread or challah. It’s versatile too: you can add diced cooked potatoes and use any green vegetable instead of spinach; substitute onions or shallots for the scallions; add some crumbled goat cheese or shredded hard cheese such as Swiss or Mozzarella.

But we like it as is. Simple. Tasty. Easy to make. Easy going down. Just right for between holiday feasts.

Spinach and Tomato Egg Scramble

• 2 tablespoons vegetable oil (butter if you prefer; let it melt before adding ingredients)

• 4 thick scallions, chopped

• 1 tablespoon finely chopped fresh chili pepper

• 2 cloves garlic, chopped

• 1 large bunch spinach

• 4 medium tomatoes, cut into quarters

• 8 large eggs, beaten

• salt and freshly ground black pepper to taste

Heat the vegetable oil in a large sauté pan over medium heat. Add the scallions, chili pepper, garlic and spinach and cook, stirring occasionally, for about 2 minutes. Add the tomatoes and cook for another minute. Pour in the eggs, let the eggs set partially, then mix gently to scramble the ingredients together and cook to desired consistency. Season with salt and pepper to taste.

 Makes 4 servings