Shakshouka

This north African dish is super delicious, and pretty flexible. My friend who ate it with me said it was her favorite dish while on her middle east trips, and that this dish served it justice. Note: pictured above is a half-batch, since I was only cooking for 2.

Shakshouka
from Indulge & Devour 
serves 4

Ingredients:
1/2 tsp. cumin seeds
3 Tbs. olive oil
2 cloves garlic, minced
1 large onion, peeled and sliced into half rings
2 red peppers, seeded and chopped finely
2 yellow peppers, seeded and chopped finely
2 Tbs. fresh thyme
2 Tbs. fresh parsley, chopped + extra for garnish
6 medium tomatoes, peeled and chopped
1/2 tsp. ground turmeric
1/2 tsp. smoked paprika
4 large eggs
salt and ground pepper to taste

Ingredients:
1. In a large pan or skillet, dry roast the cumin seeds on medium-low heat for a few minutes until fragrant. Increase heat to medium, and add olive oil, garlic, and onions and saute until soft.
2. Add peppers, thyme, and parsley and cook on medium heat until softened (~10 mins).  Lower heat to medium-low, and add tomatoes, turmeric, paprika, and season to taste. 
3. Cook for another 15 minutes or so, until the liquids from the tomatoes and peppers have reduced to a chunky, thick sauce.
4. Make 4 spaces within the sauce, and crack egg into each one. Use a fork to spread the white around a bit, and season with salt and pepper.
5. Cover pan with a lid (or foil), and cook for another 5 minutes, until the egg whites have just set. Serve immediately.

Fried Green Tomatoes

The last of my recent deep-frying adventures. These are truly amazing with Gutherie's Sauce.

Note: for the buttermilk, I used the sour cream watered down with milk until buttermilk consistency is reached substitute.

Fried Green Tomatoes
from Dash of East

Ingredients:
2 medium-sized green tomatoes, cut into 1/3" slices
salt
1 cup buttermilk (or substitute)
1/2 cup flour
1/2 cup cornmeal
1 tsp. pepper
2 tsp. sugar
1 tsp. paprika
1 tsp. cumin
oil for deep frying
1 recipe Gutherie's Sauce (recipe here)

Instructions:
1. Fill oil to specified line in deep fryer and heat.
2. Sprinkle salt on both sides of tomato slices and set aside.
3. In a medium bowl, beat an egg. Add buttermilk, and mix well.
4. In another medium bowl, combine the flour, cornmeal, pepper, sugar, paprika, and cumin and mix well.
5. Wipe of excess salt from the tomato slices.
6. Dip each tomato slice first into butter milk mixture, and then into flour mixture. Repeat with each slice for a double coating.
7. Once the oil has come to temperature, drop slices in and cook until outside is golden-brown. Serve hot with Gutherie's Sauce.