Shakshuka- baked eggs, tomato and goodness

This dish has been floating in my thoughts since Feb 2014 when Chloe and I visited Irving Street Kitchen in Portland and I ate their, quote “Moroccan Slow Poached Eggs and Grilled Garlic Rubbed Toast”.It was spicy, simple yet had depth and very good.


The house smoked Tasso side of bacon also rang my bell. I basically searched online tomatoes and baked eggs and Shakshuka popped up. But really it’s not a name that’s going to stick in my overcrowded mind. I also reached for the wonderful Jerusalem Cookbook by Yotam Ottolenghi and Sami Tamimi. They have a fantastic website as well.

I drew, as always, from a combination of recipes- Jerusalem, David Liebowitz’s Shakshuka and a simple version in the NYTimes.

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My Muesli and early signs of spring

My Muesli and early signs of spring

Just a little mention that this was scheduled to go out yesterday when it was written (my Tuesday) but got pushed back due to last minute realization of pancake day and my urgent need to pass on my realization. x wt….

Hello sweet early crocuses and snowdrops…


We had an extended weekend with friends who stayed over Sunday night and turned our Monday into an extended Sunday… love that. So is today really Tuesday? Doesn’t feel like it because Chloe is on winter break for a week and O is on his semester break, it’s 9.30am and I’m writing from bed with lemon scones, kumquat marmalade and tea that O just brought down. Don’t hate me.

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