Shakshuka
This photo is from the stunningly-beautiful, creativity-inspring cookbook Jeruselem, by Sami Tamimi and Yotam Ottolenghi, which I highly recommend you race out and buy right now. You can be inspired and let it lead you on your own path. Preparation
The base of my Shakshuka was this Summer Vegetable Saute. I’ve made this recipe as stated here in the cookbook photo below (for the most part-I always just use whole eggs), and can testify that it’s wonderful and satisfying.
Sorry for the lame photo, but at least it’s legible.
