Sha-Zam!

My mother used to call it “slow on the uptake”  – But really, how is it possible that I had never tried Shakshuka until this week?  I want to eat it everyday.

One bite of this rich, bubbly, perfectly spiced tomato mixture with a beautiful farm-fresh egg, and I was in love.  There seems to some disagreement about the origins of the dish –  Israeli, Palestinian and/or Moroccan.  I have to say I’m thankful to all of them.

On a side note, Bill said it was his favorite “first try” dish from KilKenney Kitchen.  I took that as a compliment, but it did make me wonder a bit about the 100’s of “first try” dishes he’s eaten over the years – yikes!

I hope you’ll grab your favorite skillet this week (ideally a Lodge Cast Iron) but any kind will do, the few simple ingredients and whip up a fabulous Shakshuka.  As a bonus, it works beautifully for those of you who observe lent.