Guess what? As you are reading this, I'm getting ready to fly to ITALY!!!! This is a well welcomed vacation with good friends, and I cannot wait. Don't worry: I have a few posts scheduled for the time when I'll be away, and if you get bored, make sure to follow me on instagram for all the trip updates.
But let's get back to this Red, White & Green Shakshouka. Not only does this recipe represent the colors of the Italian flag, but it's also a great dish to make in order to clean up your refrigerator before a trip and to have a substantial but not overly caloric meal.
Red, White & Green Shakshouka
Serves 2-4 depending on your appetite
2 teaspoons olive oil
1 zucchini, diced
1/2 white onion, diced
salt & pepper to taste
red pepper flakes to taste
1 bunch red chard, chopped
14 ounces canned diced tomatoes
1/2 cup crumbled feta
1. In a large skillet heat the oil. Add zucchini and onions. Season with salt & pepper and red pepper flakes and sauté on medium heat for about 5 minutes until the onions are translucent.
2. Add red chard and sauté until it has wilted.
3. Add canned tomatoes and bring the mixture to a simmer.
4. Make wells in the vegetable mixture and carefully drop an egg into each well. Cover the skillet and allow the eggs to get cooked so that the whites are opaque but the yolks are still runny.
5. Serve sprinkled with feta and an optional chunk of bread.