Arabic Delight

My version of the Shakshuka recipe that appeared in Food and Nutrition Magazine has yellow and zucchini squash.   We always enjoy baked eggs in any veggie based mixture.

Shakshuka
(Serves 3)

1 4-inch piece of Yellow Squash, quartered and sliced
1 4-inch piece of Zucchini, quartered and sliced
1 teaspoon Olive Oil
Saute squash in olive oil for 4 minutes.
Add:
2 Garlic Cloves, minced
1/4 cup Onion, diced
3 Mini Sweet Peppers, diced
Saute 4 minutes.
Add:
1/2 teaspoon Coriander Seed, toasted and ground
1/2 teaspoon Cumin Seed, toasted and ground
1/2 teaspoon Cardamon Seed, toasted and ground
1 16-ounce can Diced Tomatoes, no added salt
Crush tomatoes.
Bring mixture to a boil.
Lower heat and simmer 30 minutes.
Pour mixture into baking dish, sprayed with Pam.
Add:
2 Eggs
3 ounce Gorgonzola Cheese, cut in 4 small wedges
Bake at 400 F. for 10 minutes, until eggs are set.
Garnish with
Fresh Parsley, chopped

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