Eggs in Purgatory. Uova in Purgatorio. Shakshuka.

Eggs in purgatory...

                 Uova in Purgatorio...

                                   Shakshuka....

                                                                 

Whatever you call this dish, it's easy to make, fool-proof and it tastes so good. 

It's my go-to as it is ready under 10 mins and a one-pot wonder.

Are you a health nut?

Watching your waistline?

In desperate need for the ultimate hangover cure?

Gluten-free?

Paleo?

Vegetarian?

Budget-conscious?

 I don't-know-how-to-cook type? 

or no-time-to-cook type? 

I got you covered! 

This recipe is probably the most friendly and forgiving recipe, to even the most brutal of home cooks, of any recipe that I have ever posted. I prefer to make it for a weekday breakfast or weekend brunch.  But it works as a lunch or a weeknight dinner too!  

Serves 2

ingredients 

1 Tablespoon olive oil 

1-2 garlic cloves, minced

1/4 teaspoon red pepper flakes 

2 cups of homemade marinara or 1 14oz can of organic diced tomatoes 

2 organic, cage-free or fresh farm eggs ( I only use fresh farm eggs) 

2 Tablespoons of freshly grated parmesan cheese

1/2 teaspoon freshly chopped basil 

Kosher Salt and Freshly ground pepper to taste

2 sliced of country bread (or bread of your choice)

preparation

Pour the olive oil into a cast iron skillet, add garlic and red pepper flakes, over medium high heat, cook, sitting often,  for about 1 minute. Pour in the tomatoes or marinara, season with salt and fresh ground pepper, bring it to a bubble so the liquid is hot enough to poach the eggs. 

Crack the eggs, sprinkle the grated parmesan cheese, and cover partially with a lid. Let it bubble for about 5 minutes. Be sure to keep an eye on it as you want the egg white set but the yolk still runny. 

Remove from heat. Place skillet on a trivet with a hand towel. Top with fresh herbs with basil, parsley or cilantro. You can also add  more parmesan cheese and salt and pepper according to your taste preference. Use bread of your choice to dunk into the goodness.  Enjoy! 

Zucchini Noodles aka Zoodles with Slow-Roasted Tomato Marinara

Recent weather here in Chicago has been dreary, so I grabbed the last of my fresh garden tomatoes and basil, and created this colorful and healthy lunch in hopes to fuel up "my happy tank".  Three days filled with cold and non-stop rain brings everyone down.  Argh! What happened to an Indian Summer?

My slow roasted tomatoes will make your kitchen smell like Nonna's house as they roast for several hours. If that smell can't make you feel all warm and happy inside on a dreary day,  I am not sure what will. Food is comfort. 

The zucchini noodles recipe I am sharing with you today is: 

• paleo
• gluten-free
• meatless monday
• clean eating
• vegetarian
• low-calorie 
• dairy-free 
• it's just so good for you! 

I swear by my Paderno Tri-Blade Spiral Vegetable Slicer. Available at Williams-Sonoma. It is a game-changer when preparing apples, potatoes, carrots, cucumbers, and zucchini! 

Williams-Sonoma

Zucchini Spaghetti (Zoodles) 

serves 2

ingredients

2-3  Zucchini, medium-sized

preparation 

Note: 

Zucchini is rather moist, however, so you should rinse them even if you plan to consume the noodles raw. If boiling or sautéing zucchini noodles, you should place the noodles inside a colander tossed with a teaspoon and let the noodles drip dry for 20-30 minutes. When done, rinse the noodles and wrap the noodles in paper towels and squeeze gently to absorb as much excess moisture as possible.

raw:

Slice off the ends of each zucchini, set in Paderno vegetable slicer to create noodles. Top with slow-roasted tomatoes or slow-roasted tomato marinara and fresh basil leaves. Season to taste with fresh ground pepper. 

hot:

Slice off the ends of each zucchini, set in Paderno vegetable slicer to create noodles. Once the noodles are created, place the noodles inside a colander tossed with a teaspoon of slat and let the noodles drip dry for about 20-30 minutes. When done, rinse the noodles and wrap the noodles in paper towels and squeeze gently to absorb as much excess moisture as possible. 

In this recipe, I sautéed the noodles with some olive oil and minced garlic of one clove. Heat your skillet or sauté pan over medium-high heat with about a tablespoon of olive oil.  Sauté the noodles and garlic for about 6-7 minutes, stirring frequently. Top with slow-roasted tomatoes or slow-roasted tomato marinara and fresh basil leaves. Season to taste with fresh ground pepper. Enjoy!