Shakshuka

Hi!  How are you?  I hope you are having a great week.  I am a pretty happy camper now that they have announced that the children will be going back to school. I know that could change, so I do have that tucked in the back of my mind. Actually will be keeping one at home since he has a heart condition.  Personally, I think he needs to go back as he is really struggling with not having enough interaction with peers his own age and sadly the girls don't really make good playmates for him.  It was his own decision to stay at home.  A little part of me is nervous to send the girls back, but they just won't get what they need at home to move forward educationally.  On other news, my oldest son is home for the month.  He is taking a class on-line and so it didn't matter if he was close to campus or not.  He will go back home at the end of the month.  It is good to have him here and probably will be the last time we have him home for such a long extended time period as he is getting closer to graduating college.  Currently, I am enjoying a little free time as my mom has taken the girls for the afternoon and in exchange, I get to babysit my dad.  Sadly he can't stay at home alone anymore.  He gets into too much.  Well, I better go, but before I sign off I want to share a new recipe that I discovered and was a huge hit with my husband.   The recipe is called Shakshuka.  Apparently, it is an Israeli dish. I am sure if it is something new over there as we never saw the dish while we were there 10 years ago.

In a frying pan slice up and cook one medium-size onion and 1 orange or yellow bell pepper in about 2 tablespoons of olive oil.  Cook until just soft.  Then add 1 chopped tomato and cook for about a minute.  Add salt, pepper, add 3 garlic cloves chopped, 1 tablespoon of paprika, 2 Tablespoons of Harrisa,  and 1 teaspoon of cumin.  Cook for a minute and add 1 can of diced tomatoes 15ounces and cook until the liquid starts to thicken.  Then with your spoon create a well and crack as many eggs as you desire.  My eggs kind of ran over their wells, but my husband still loved the dish.  Right before serving top with some chopped parsley or cilantro.  Serve with a side of crusty bread to mop up the juices.