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2 tbsp olive oil
1/4 cup chopped onion
1/2 cup chopped bell pepper
1/4 cup chopped mushrooms
1 small jar of pizza sauce (I used a Raos 12.3oz pizza sauce jar)
1 tsp chopped fresh oregano (or dried oregano)
1/2 tsp garlic powder
1/2 tsp red pepper flakes
1/4 cup chopped fresh parsley
1/4 cup shredded mild flavored cheese (I used a blend of parmesan, fontina, and provolone)
4-6 Eggs
1/8 cup feta cheese (crumbled)
Salt and pepper to taste
In a stovetop pan heat olive oil and then add onions, peppers, and mushrooms. Cook until caramelized. Add garlic powder, oregano, and red pepper flakes and cook for 30 seconds.
Add pizza sauce and 1/4 cup water. Cook on medium high heat until sauce bubbles and starts to reduce. Season with salt and pepper.
Add fresh parsley and cook on medium heat for 1 minute.
Remove from heat and add cheese, stirring until melted.
Crack eggs carefully on top and then bring back onto heat. Season eggs with salt and pepper. Put a lid on the pan and cook on medium heat, checking eggs for preferred doneness frequently to prevent overcooking.
Top with crumbled feta cheese and enjoy! Best served hot with toasted bread to dip into the sauce :)
Galazio Kitchen is back for season 2! 🍋 Galazio Kitchen - A Farcaster Cooking Show Season 2 Episode 1: Pizza-inspired Shakshouka 🍳 An easy flavorful recipe perfect for brunch or a weeknight dinner :) I hope that you enjoy 💜
All comments (23)
The summer garden hasn’t given up yet Few cherry tomatoes look good Will the heirloom tomatoes turn from green to red? I’m doubtful Japanese eggplant is still producing And holy hell Batman what am I going to do with that much parsley
parsley added to juice/ smoothie can help rage through it. dehydrate through a sunny window can also help downsize
Wait u back homeeee?
Garden eggg
What zone are you? Wondering the same thing here (7a) heirlooms and romas are still entirely green 😬
6? I’m in lower hudson valley NY
spin the parsley up in a blender like a pesto and freeze um… alone or with salt/oliveoil/garlic… green sauce for anything all winter long nom nom nom
This is @brixbounty coded! And maybe @galazio has some parsley recipes
Nice thing is parsley can handle low temps so you’ll have it til December. Parsley pesto that you can freeze (cubes) or stash in the fridge is one option with parsley abundance. Either that or a side hustle feeding guniea pigs…
TIL guinea pigs eat parsley
Your garden is beautiful!! I love using parsley in recipes - here are two that immediately come to mind: https://paragraph.com/@galazio/pizza-inspired-shakshouka https://paragraph.com/@galazio/avgolemono-soup Agree with @brixbounty about freezing it in pesto too! :)
oh yeah it's not over
It’s not over til you hand @jesse.base.eth a tomato
done next quest pls
Tomatoes will ripen exactly the same after you pick them :) So you can pick those and leave on your counter and they will turn red
Ok trying it out.
Heck ya I personally didn’t believe this and thought it wouldn’t work, but it actually does and they are indistinguishable on ripeness. Learned this when we moved to AZ and you have to pick them early or they die.
I’m jealous of your Japanese eggplant! I only got one tiny one. Any tricks?
Wish I knew
So exciting to see @artivilla.eth making my shakshouka recipe! ☺️ You made my day 💜 Adding the link to this recipe and the Galazio Kitchen episode in reply
https://paragraph.com/@galazio/pizza-inspired-shakshouka
Galazio Kitchen is back for season 2! 🍋 Galazio Kitchen - A Farcaster Cooking Show Season 2 Episode 1: Pizza-inspired Shakshouka 🍳 An easy flavorful recipe perfect for brunch or a weeknight dinner :) I hope that you enjoy 💜
The recipe featured in this episode: https://paragraph.xyz/@galazio/pizza-inspired-shakshouka