How about a break for some shakshuka made with tomatoes from my garden and fresh eggs from a friend? :) In today's video, I'll be sharing what it's really like to work from home without a 9-5 schedule-balancing productivity with the freedom to cook and take breaks when you need them. I've been enjoying the flexibility of freelancing, with time for work, rest, and delicious meals throughout the day.
Shakshuka Recipe (Single Serving)
Ingredients:
3 ripe tomatoes, diced
2 free-range eggs
1 tablespoon butter
1 pepperoni pepper, sliced
1 shallot onion, finely chopped
1 garlic clove, minced
1 handful of spinach leaves
Herbal pepper or black pepper with Italian herbs (to taste)
Salt (to taste)
Fresh Thai basil (for garnish)
Instructions:
Prep the Veggies: Heat the butter in a skillet over medium heat. Add the shallot and garlic, sautéing until softened and fragrant.
Cook the Tomatoes: Add the diced tomatoes and pepperoni pepper to the pan. Cook for 5-7 minutes, stirring occasionally until the tomatoes break down into a sauce. Season with salt and herbal pepper.
Add Spinach: Toss in the spinach leaves and let them wilt into the sauce, stirring for about 2 minutes.
Make Wells for Eggs: Create two small wells in the tomato mixture and crack the eggs into them.
Cook the Eggs: Cover the pan with a lid and cook for 5-7 minutes, or until the eggs are set to your liking (longer if you prefer firmer yolks).
Finish & Garnish: Remove from heat and garnish with fresh Thai basil.
Serve: Enjoy your shakshuka straight from the skillet with a side of bread for dipping!