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Posted on 1/28/14 at 10:21 am to greenwave
Re: shakshuka, it is damn tasty. I made a big batch of the tomato/pepper sauce and froze it in two serving size containers. Now I can nuke the portions and make it in about ten minutes. David Lebovitz's recipe is a decent starting point: LINK. IIRC, it has been on the brunch menu at Domenica.
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