OCTOBER 18, 2014


Raise your hand if you like breakfast for dinner? I LOVE breakfast for dinner and these days I am guilty of doing this more than once a week. Life gets busy and time isn’t always on my side. On those days, I open the fridge at 5pm, stare at what’s on hand and dishes like this Shakshuka are prepped, cooked, and put on the table within 30 minutes.

Not only is this a great dinner (Levi and Isaac ate the sauce with a loaf of bread and a side of turkey sausage), but the leftover sauce, one or two eggs, and a bit of bread is a very, very easy week day morning breakfast. The first time I made this for Eli, after he ate it, I got both a hug and a kiss. It’s a win-win for all!

Keep a dozen eggs and this sauce in the fridge at all times. Now, that’s an order!

This week I will attempt to get these meals on our dinner table:

Sunday: 10/19/14
Israeli Salad (scroll to the bottom of the post for the recipe)
Baked Apple Pie Egg Rolls

Monday: 10/20/14
Slow Cooker Beef Stew
Butter Lettuce Salad w/Avocado + this dressing

Tuesday: 10/21/14
Chicken Burger Sliders
Baked Asparagus
Apple Cake (recipe to follow)

Wednesday: 10/22/14
Baked Spaghetti Bolognese
Caesar Salad

Thursday: 10/23/14
Quinoa Stuffed Tomatoes
Roasted Carrot Soup

Friday: 10/24/14
I get the night off. It’s Eli’s Homecoming and Football Game. Go Dolphins!


2 Tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, chopped
1 teaspoon ground cumin
1 tablespoon smoked paprika
1 28-oz. can of crushed tomatoes
1 teaspoon Celtic sea salt
1/2 teaspoon ground pepper
6 eggs
crumbled feta cheese
chopped fresh Italian parsley
loaf of french bread

• heat oil in a cast iron skillet. add onions and cook unitl transparent and slightly golden brown. add garlic, cumin, paprika, salt, and pepper. stir for 1 minute until combined.
• add tomatoes (with liquid) and 1/2 – 3/4  cups of water. once mixture starts to bubble, reduce heat to simmer, stirring occasionally, until sauce thickens. simmer for 15 minutes. remove from heat.
• either heat another large cast iron skillet or individual skillets over medium heat. add some sauce to the pan and crack eggs over sauce.
• cover skillet and cook until yolks are just set, about 4 minutes. using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. sprinkle shakshuka with feta and parsley and serve with bread, for dipping.