I honed in on this recipe from the book Plenty by Yotam Ottolenghi. What got my attention first was the gorgeous photo, but when I read the list of ingredients, I knew I had just about every one growing in my garden. Sold! I checked out the book and raced home.
Here's what I gathered:
1 large onion (to be sliced) 3 large tomatoes
1 red bell pepper (to be cut into strips) 3 sprigs of thyme
1 green bell pepper (repeat above) several parsley leaves (2T chopped)
4 eggs 20 coriander seeds (or 1/2t cumin)
And here's what I used from my cupboard:
salt & pepper 3/4c olive oil 1/4t Old Bay 2t cane sugar 1c water
It's kind of my motto.
Sprinkle with some salt and chopped parsley, scoop it on a plate, and experience the tsunami of flavor that overtakes you. It's intense. And amazing. And delicious. Did I mention delicious?
For the complete Shakshuka recipe and more, get a hold of a copy of Plenty by Yotam Ottolenghi.
You'll be glad you did.
And be sure to visit your local library--there's a world of adventure waiting for you there!