Shakshouka

 Ingredients 

• 
  1 T olive oil
• 1 T harissa
• 1 tsp tomato paste
• 1 large onion
• 2 cloves garlic (1 tsp minced)
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 3/4 tsp salt
• 1/8 tsp pepper
• 1 bay leaf
• 1/8 c water
• 2.5 cups chopped tomatoes
• 2 eggs
• 1/4 greek yogurt (on the side)
  

Instructions

1. Heat the olive oil over medium heat
2. Add the harissa, tomato paste, onion, garlic, cumin, turmeric, salt, pepper
3. Cook until paste thickens
4. Stir in chopped tomato, bay leaf, and water and simmer 10-15 minutes
5. Make 2 dips in the sauce and break the eggs into them
6. Use a fork to swirl the egg whites with the sauce a little bit
7. Cover and simmer gently 8-10 minutes until whites have set 

This recipe is a blend of Jerusalem A Cookbook and America's Test Kitchen The Complete Mediterranean Cookbook, halved. 

French Toast Bake Casserole

 Ingredients

• 3/4 cup brown sugar
• 1/2 cup butter
• 8 oz bread (French bread ideal) cut into cubes
• 2 cups milk
• 6 large eggs
• 2 tsp vanilla extract

Topping

• 1 T brown sugar, or to taste
• 1/4 tsp ground cinnamon, or to taste

Directions

1. Stir brown sugar and butter together in a CorningWare casserole dish (oval) over medium-low heat until butter is melted and sugar has dissolved (2-4 minutes)
2. Scatter the bread cubes over top
3. Whisk milk, eggs, and vanilla in a bowl until well-combined
4. Pour liquid mixture over bread pieces, pressing bread into mixture with a spatula so the bread absorbs the liquid
5. Cover and refrigerate 8 hours to overnight
6. Preheat oven to 350 degrees 
7. Mix brown sugar and cinnamon together and sprinkle over top of casserole
8. Bake about 60 minutes (until bubbling and a knife inserted comes out with soft pieces)
9. To serve, cut into squares and invert onto serving plates

Adapted from Easy French Toast Casserole Recipe (allrecipes.com)

Lemon Chicken

 Ingredients

1 lb boneless, skinless chicken (breast or cutlets)

salt and pepper (to taste)

flour (enough to coat chicken)

1 Tablespoon    butter

1 Tablespoon    olive oil

1/4 cup chicken broth

1/4 cup lemon juice

1/4 cup    white wine

1 teaspoon    flour or corn starch

2 Tablespoons    water (approximately)

3-5 lemon slices

Instructions

1. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.
2. Melt butter with olive oil in a large nonstick skillet over medium-high heat.
3. Cook chicken in skillet 2 to 3 minutes on each side or until golden brown and done.
4. Transfer chicken to a serving platter and keep warm.
5. Add broth, lemon juice, and white wine to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring frequently.
6. Mix water with flour or corn starch until combined. Add to sauce and stir constantly until thickened.
7. Add lemon slices.
8. Remove skillet from heat. Pour sauce over chicken.