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Shakshuka
by Lincoln Shlensky

Prep time = 20 minutes
This divine egg dish can be adapted to what's in your refrigerator. The Author writes: "Shakshuka is a dish that my friend Orly Ephrat, an Iraqi-Israeli, taught me to make. As with the ratatouille of Marseilles, this recipe relies more upon the delirium of experimentation (and the fruits of the season) than specific ingredients and measures. 'Akhla' (magnificent), as they say in Jaffa."

1-2 Tbl. olive oil
½ onion, chopped
a couple of shakes of savory
A dash of thyme, sage, and cumin (to taste)
2-3 garlic cloves, chopped
1-2 c. chopped vegetables, such as zucchini, Japanese eggplant, kale,
Chard, asparagus, ochra, mushrooms, green peppers
Handful of cherry tomatoes, halved
½ c. tomato sauce (or any tomato-based pasta sauce you have)
Tofu, crumbled or sliced and/or feta, sheep or goat cheese (optional)
3-5 eggs
Heaping Tbl. of plain yogurt, sour cream or cottage cheese
directions
Sauté onion with olive oil in a large frying pan. Add garlic and other spices and sauté for a minute. Add vegetables, cherry tomatoes, tomato sauce, tofu (optional) and cheese and sauté until vegetables are soft. Meanwhile, beat eggs with yogurt, sour cream or cottage cheese. When the veggies are almost done, add egg mixture. Let cook for a couple more minutes, stirring and flipping occasionally.

suggestions
Serve immediately, with toast, potatoes or tortillas.

This recipe comes from the book Peanut Butter Stew and Couscous, Too Quick, Healthy, Delicious Meals that Grown-Ups and Kids Love, which can be ordered from http://www.peanutbutterpress.com