Shashuka. It's breakfast, brunch, lunch, supper, dinner, and delicious. Just like a chocolate molten lava cake, it's always Shashuka time. Love for Middle Eastern fare has followed me home from Israel and pervaded my Provo kitchen. Any dish that includes a runny egg is one I'm a sucker for.
I'm also infatuated with Yotam Ottolenghi's cookbooks, especially the recent "Jerusalem" publication Gorgeous photos aside, how is it not fun to flip through the pages and exclaim, "I know you! You DO have good falafel"? Though I have yet to undertake many of the tasty selections found in the pages of that work of art, Shashuka is one I'm smitten with. As stated before, I've eaten it at most hours of the day and feel like it's an appropriate item to nosh on for any meal. Roommates were skeptical but supportive, then moved to astounded post tasting. Served with some hot pita (that didn't quite pocket, but had a nice chew) made a light supper, as well as fantastic update to my breakfast routine.
To serve as a main course, I upped the spice and cumin and served the dish with labneh, which is trendy for delicious-with-anything-Middle-Eastern-spiced-yogurt. Labneh made an appearance on last week's supper, arugula salad with chorizo toast (and runny poached egg...duh). Top with parsley and try not to eat the whole pan because it is also delicious for breakfast.
