HOME & LIVING
B4 — THE OBSERVER & BAKER CITY HERALD
TUESDAY, MARCH 1, 2022
Quick Fix: Shakshuka packed with exciting fl avors
reduced sodium diced
tomatoes, 1 red bell pepper,
1 container cherry toma-
toes, 1 small can tomato
paste, 1 small bottle ground
cumin, 1 small bottle
ground coriander, 1 small
bottle smoked paprika,
1 small bottle cayenne
pepper, 1 bottle honey, 1
whole wheat baguette, 1
bunch parsley.
Staples: olive oil, eggs,
garlic, onion.
Middle Eastern
dish works for
brunch or dinner
By LINDA GASSENHEIMER
Tribune News Service
Spicy stewed toma-
toes topping with eggs is
a Middle Eastern dish that
is becoming popular in
the United States. This is
a fi lling vegetarian dish
that works well for brunch
or dinner.
The tomato base can
be made several hours in
advance. If made ahead,
to fi nish the dish, warm
the sauce and add the
eggs. You can shorten the
preparation time, by using
ready-prepared diced fresh
onion and red bell pepper
from the produce depart-
ment of the market.
Ground cumin, cori-
ander and smoked paprika
add exiting fl avors. You can
also use them to fl avor rice,
or cooked vegetables.
Serve with a bag of pre-
SHAKSHUKA
Recipe by Linda Gassenheimer
Linda Gassenheimer-TNS
Shakshuka is a Middle Eastern dish featuring stewed tomatoes.
washed salad to complete
the meal.
Helpful Hints
• Have the eggs at room
temperature.
• A small amount of
tomato paste is used. Freeze
the extra for another time.
• Use a large skillet
to help the sauce reduce
quickly.
Countdown
• Prepare all ingredients.
• Make the shakshuka.
Shopping List
To buy: 1 large can
1 tablespoons olive oil
1 cup diced onion
2 garlic cloves crushed
1 cup seeded and diced
red bell pepper
1 cup cherry tomatoes,
cut in half
2 cups canned reduced sodium,
diced tomatoes with juice
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper
1/2 tablespoon honey
4 large eggs
2 tablespoons chopped parsley
4 slices whole wheat baguette
Heat oil in a large skillet
over medium-high heat. Add
the diced onion, garlic and red
bell pepper. Saute 5 minutes,
stirring to keep them from
burning. Add the cherry toma-
toes, diced canned tomatoes
and tomato paste. Stir to blend
the ingredients. Add the cumin,
coriander, smoked paprika,
cayenne and honey. Stir again.
Cook until the sauce thickens
slightly, about 5 minutes. Using
the back of a spoon, make 4
wells in the sauce. Break one
egg into a small bowl and slide
the egg into a well. Continue
with the remaining 3 eggs
fi lling all the wells. Cover skillet
with a lid and simmer 10 min-
utes for a runny yolk, simmer 15
minutes for a fi rmer yolk. Sprin-
kle chopped parsley on top and
serve. Serve with baguette to
dip into the sauce.
Yield 2 servings.
Per serving: 494 calories
(35% from fat), 19.4 g fat (4.6 g
saturated, 7.9 g monounsatu-
rated), 372 mg cholesterol, 22.7
g protein, 60.6 g carbohydrates,
11.3 g fi ber, 457 mg sodium.
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TUESDAY, MARCH 1, 2022
YOUR BIRTHDAY by Stella Wilder
Born today, you are likely to discover, at a
remarkably early age, that you are not a fan of
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WEDNESDAY, MARCH 2
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certain someone is watching you.
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