Words & Brush Weekender: Easy listening music and chat, Friday 28th April 2023, Free Choice - all genres of music welcome

 Easy listening music and chat, Friday 28th April 2023, Free Choice - all genres of music welcome!

Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres! 

Scott McKenzie - San Francisco

Carly Simon - You're So Vain 

Be My Baby - The Ronettes; Cover by Beatrice Florea

The Searchers "Needles And Pins"

Shanda & The Howlers - 'I Don't Need Your Love' - The Sand Dollar, Las Vegas - 2023

The Hollies - Stop Stop Stop

Frankie Valli & The Four Seasons - Can't Take My Eyes Off You 

Mary MacGregor - Torn between two lovers

Brian Hyland Sealed With A Kiss

Herman's Hermits "I'm Into Something Good"

🎤🔊🎼🎹🎷🎺🎸🎻

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Words & Brush Recipe Corner: SHAKSHUKA

 

SHAKSHUKA

by Lisa Bryan — December 19, 2018

https://downshiftology.com/recipes/shakshuka/

Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It’s nourishing, filling and one recipe I guarantee you’ll make time and again.

SHAKSHUKA

The first time I had shakshuka was years ago on a trip to Egypt with my mom. I remember instantly loving the meal and the simple yet bold flavors and spices. So when I recently visited Israel, where shakshuka is almost a national dish, it was the meal I was most eager to dive into, once again.

I spent two weeks traveling throughout Israel (on the most glorious trip) and was able to enjoy shakshuka many times over. To be honest, I considered it “research” so that I could bring you an authentic, Tel Aviv-inspired rendition.

PREP TIME: 10 mins

COOK TIME: 20 mins

TOTAL TIME: 30 mins

SERVINGS: 6 servings

AUTHOR: Lisa Bryan

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 red bell pepper, seeded and diced
• 4 garlic cloves, finely chopped
• 2 teaspoon paprika
• 1 teaspoon cumin
• ¼ teaspoon chili powder
• 1 28-ounce can whole peeled
• tomatoes
• 6 large eggs
• salt and pepper, to taste
• 1 small bunch fresh cilantro, chopped
• 1 small bunch fresh parsley, chopped

Directions 

• Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
• Add garlic and spices and cook an additional minute.
• • Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
  • • Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
    • Garnish with chopped cilantro and parsley.

For more directions watch the video

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