End of Summer Shakshuka - Talley Farms Box

Ingredients

• Dinner
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 medium eggplant, diced
• 1 zucchini, diced
• 1 cup fresh corn kernels
• 4-5 shishito peppers, sliced
• 1 can (14oz) diced tomatoes or 1 lb fresh tomatoes
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh herbs, cilantro or parsley
• 4 large eggs
• Feta cheese
• Using the back of a spoon, create small wells in the vegetable mixture for the eggs. Crack an egg into each well.
• Cover the skillet with a lid and cook for about 5-8 minutes, or until the egg whites are set but the yolks are still slightly runny. Adjust the time based on how well you like your eggs cooked.
• Remove the skillet from the heat. If desired, crumble feta cheese on top and garnish with fresh herbs. Serve warm with crusty bread and pita for dipping!
• Cilantro , Corn , Eggplant , Garlic , Onions , Parsley , Tomatoes , Zucchini
• Fall Vegetable Sheet Pan Roast
• Persimmon Salad
• Ruth’s Pasta Broccoli Dish