Shake Shack for Lunch? No, Shakshuka.
|Add 1 green bell pepper and 1 red bell pepper. The peppers may be diced, rough cut or sliced into thin slivers. Cook for a few minutes to extract flavor.|
|Now stir in 1-2 large tomatoes, diced. Also add 1/4 cup of chopped cilantro, stems and leaves both. Many toss in a handful of parsley here as well but in our opinion it's unnecessary. Do as you wish. Stir well.|
|Just before enjoying, add a few dollops of plain Greek-style yogurt to the shakshuka. Garnish with sprigs of cilantro and finish with a dusting of coarse salt.|
|What a feast! At Cafe Drake HRV we savored our shakshuka with toasted pita wedges for soaking up the soft eggs and spicy sauce, Mediterranean olives, raw almonds and Manchego cheese.|
|Despite its breakfast connotations, shakshuka seems most popular as a lunch or brunch item in the Mid-East and Africa. When served with bread, olive oil and a salad, shakshuka makes an extraordinary Sunday night supper. Or so say we.|