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I know it’s been a while since my last blog. We have just been so busy! Actually, I’m writing this while I am waiting for an oil change! It seems this is the only time I have had lately to just sit and think! We have had such a strange winter-straight-into-summer-like spring! It had us really behind on spring yard cleaning and also garden and flower planting. Good thing we waited for 90 degree temperatures...NOT!!! This heat is just so exhausting! We also had to take a trip down to Florida to help a family member who was having some health problems. I’m not going to lie, we also spent some time at the beach and ate out at some AMAZING restaurants! Watching our youngest order such a wide variety of different foods reminded me of all the different foods we got to try growing up. I attribute this way of eating as a child to the fact that I like almost all foods, with very few exceptions. I remember going to Chinatown in Chicago and loving all of the exotic flavors. I remember the first time I had curry and then craved it for a very long time. I have come to judge meals now on how crave-able they are! I came up with this dish by using a technique from one culture and putting a different spin on it by using a protein from a different part of the world. I guess you could call it Arab Spanish fusion. Whatever you call it, it’s delicious and most definitely crave-able!!! You could easily change up some of the ingredients and make it your own. Shakshuka is seasoned and stewed tomatoes with eggs poached in the tomatoes. Only seven ingredients makes this an easy dish to put together!

The spices in the Chorizo are going to be what gives this dish it’s distinctive flavor.

You could stop here and put this over rice or pasta and it would be wonderful!

I finished my shakshuka with a sprinkle of feta cheese, scallions, and avocado. You could also top with cilantro, parsley, pickled jalapeños, sour cream, or your cheese of choice! I served this over hash browns.

CHORIZO SHAKSHUKA 1 lb. Triple S Farms Chorizo 1 onion, chopped 1 bell pepper, chopped 3 cloves garlic, sliced 1 Jalapeño, seeded and minced 2-14.5 oz. cans diced, crushed, or stewed tomatoes 6 Hedge Row Farm eggs Preheat a large skillet. Cook and crumble chorizo, over medium high heat, till done. Add onion, garlic, and both peppers. Season with salt and pepper. Sauté till onions are translucent. Add tomatoes and bring to a boil. Lower heat and simmer for about 10 minutes, stirring occasionally. Make 6 wells in the sauce. Add one egg to each well. Season the eggs. Cover and cook for about 6 minutes, depending on how well you like your yolk cooked. Another one pan meal that’s quick and easy to make for those busy days that we all have!!!

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