What Ya'll Cooking Saturday A.M.?

Chicken minis from Chik-fil-a

This will be my first game at tiger stadium this year. Have been working out of state, and a fine gentleman gave me his tickets since he couldn't attend. Looking forward to hopefully joining a tailgate and eating some alligator sausage and/or sauce piquante with grits.

Sauce Picante is my favorite way to eat Alligator

I'm gonna try pork chops & cabbage in the insta-pot.

Gonna be cool saturday morning. That gator would make a strong chili.

I'll be doing my own breakfast boofet. Egg Casserole with peppers onion breakfast sausage, Hashbrowns, Bacon, Deer Sausage, Biscuits, Gravy, Fruit for the ladies, Champagne and bloody mary's.

Got a frozen bag of crawfish i been saving for a rainy day. Maybe lunch time, second half.

I'm thinking I'll try my hand at Shaksuka


Ingredients:
1 tbsp olive oil
1/2 medium brown or white onion, peeled and diced
1 clove garlic, minced
1 medium green or red bell pepper, chopped
4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
2 tbsp tomato paste
1 tsp chili powder (mild)
1 tsp cumin
1 tsp paprika Pinch of cayenne pepper (or more to taste-- spicy!)
Pinch of sugar (optional, to taste)
Salt and pepper to taste
5-6 eggs
1/2 tbsp fresh chopped parsley (optional, for garnish)

Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.

Add the bell pepper, sauté for 5-7 minutes over medium until softened.

Add tomatoes and tomato paste to pan, stir till blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (be careful with the cayenne... it is extremely spicy!).

Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 4-5 eggs around the outer edge and 1 in the center. The eggs will cook "over easy" style on top of the tomato sauce.

Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.


Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste.
Garnish with the chopped parsley, if desired. Shakshuka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce (if you’re gluten-intolerant or celebrating Passover, skip the bread). For dinner, serve with a green side salad for a light, easy meal.


LINK

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Shaksuka

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That sounds awesome. I gotta try and find some of that.