Shakshuka

Shakshuka

Photography © 2018 by Meredith Corporation

The Better Homes & Gardens Red Plaid cookbook just received a makeover—and it’s big. A modern design, a new collection of 1,200 recipes, and a reorganized table of contents for today’s cook set this apart from previous editions. Yes, we have drastically changed the look, but what you can’t see that is most important: We’ve kept the promise. Like to food editors of the first edition did more than 85 years ago, we test all recipes to ensure you’ll have the same success in your kitchen that we’ve had in ours. Some things never change.

Since 1930, Better Homes and Gardens New Cookbook has been a trusted staple in kitchens across America. The 17th edition is fully updated and revised to reflect both the best of today’s food trends and time-tested classics. With more than 1,000 recipes and a photo for each one, the book covers both traditional dishes such as Brownies and new favourites such as Cold Brew Coffee. This newest edition has a fresh organization to reflect how we cook today—recipes have flavour variations, options to swap out ingredients, and ways to make it healthier.

Better Homes and Gardens New Cook Book, 17th Edition is available at Amazon.com and Amazon.ca.


Shakshuka

Hands-on time 25 minutes

Cook 15 minutes

2 Tbsp. olive oil

1 cup chopped onion

1 1/4 cups chopped red sweet pepper

1 fresh jalapeño chile pepper, seeded and chopped

3 cloves garlic, sliced

1 tsp. ground cumin

1 tsp. sweet paprika

1 tsp. ground turmeric

1/2 tsp. kosher salt

1/4 tsp. black pepper

1 28-oz. can whole plum tomatoes, undrained and coarsely chopped

6 eggs

Crumbled feta cheese

Fresh cilantro and/or oregano

  1. In a 10-inch deep skillet heat oil over medium heat. Add next nine ingredients (through black pepper). Cook and stir 10 minutes or until vegetables are softened. Stir in tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until slightly thickened, stirring occasionally.
  2. Break eggs, one at a time, into a small dish and slip eggs into tomato mixture. Reduce heat. Cook, covered, 5 to 10 minutes or until whites are set and yolks are desired doneness. Top with cheese and herbs.

Makes 6 servings (1 egg + 2 /3 cup mixture each). each serving 174 cals., 11 g fat (3 g sat. fat), 192 mg chol., 478 mg sodium, 11 g carb., 4 g fibre, 6 g sugars, 9 g pro.


TIP: HOW TO HANDLE CHILES

Always wear plastic or rubber gloves when working with chile peppers. If the cut chiles touch your skin, the oils (depending on the potency of the chile pepper) create a painful tingle that lasts for hours and can’t be washed off. If you do accidentally touch the chiles, wash hands well with soapy water; avoid touching your eyes until the tingle subsides.

SHAKSHUKA is excerpted from Better Homes & Gardens New Cook Book, 17th Edition © 2018 by Meredith Corporation. Photography © 2018 by Meredith Corporation. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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