This savory breakfast dish reminds me of a time when brunch was a Sunday activity we loved to hate. A staple on many brunch menus, Shakshuka is deceivingly easy to make yourself, and can be assembled using ingredients you probably already have in your fridge and pantry. The real key to a delicious shakshuka is fresh eggs. Since the eggs are meant to be cooked just to set, it’s essential that the yolks are flavor-packed and bright, like the ones from pasture raised chickens at Yellow Bell Farm. Be sure to get them from our add-on section with your bundle next week.
2 ½ tbsp olive oil
1 cup chopped yellow onion (about 1 medium yellow onion)
1 tbsp smoked paprika
1 tsp cumin
2 cup roughly chopped spinach
28 oz can crushed tomatoes
⅓ cup ricotta cheese
Salt and pepper
Local Roots sourdough OR pita for serving
Recipe by Local Roots Volunteer Sylvie Florman
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