Week 33: 

RECIPE OF THE WEEK FROM OUR CULINARY INSTRUCTOR KENDRA KOHLER

I love this warm, one-skillet dish, especially on a cool, autumn morning when I have time for a leisurely breakfast. Although, you can’t go wrong serving it for brunch, lunch or dinner! Shakshuka is a North African and Middle Eastern dish made by simmering tomatoes, green bell peppers, onions, garlic and a few spices, then gently poaching eggs in the flavorful mixture. Scattering a 1/2 cup of fresh herbs over the top completes this attractive, vegetarian dish.

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