You know it, you love it. Transform your peak summer tomatoes into the most dreamy brunch and impress your guests. The stuff: 2 tablespoons oil 3 cloves garlic, diced 1 medium onion, diced (optional) 1 red pepper, diced (optional) 4 large tomatoes, diced (you can also peel the tomatoes if you want a finer texture to the sauce) 2 tablespoons tomato paste 2 tablespoons Never Not Eating Chraime 1 teaspoon cumin ½ teaspoon turmeric Salt and pepper to taste 4 eggs Never Not Eating Za'atar for garnish Other optional add ins: cooked sausage, fried salami, corn, eggplant, hot peppers, spinach, chickpeas, feta, mozzarella The method: Head the oil in a deep skillet and your garlic until soft. If you are using...
A delicious variation on the classic for when you need to switch things up. The stuff: 1 large onion, diced 2-3 cloves garlic, minced ¼ cup olive oil, divided 4 cups fresh spinach, chopped 2 cups fresh chard, chopped 2 cups baby kale, chopped 1 cup roughly chopped parsley 2 teaspoons ground cumin 1 teaspoon paprika 1 teaspoon Never Not Eating Sumac S&P 1 teaspoon turmeric Salt and pepper, to taste 6 large eggs ¾ cup feta, for crumbling on top Never Not Eating Chraime and coarsely chopped parsley for serving The method: Heat 2 Tbsp olive oil over medium-high heat in a skillet or cast iron pan. Add the onion and cook for 4 minutes, until softened. Add the garlic...
Add a zing to classic Russian dressing with the taste of North Africa and our Never Not Eating Chraime.
The stuff:
2 tablespoons mayonnaise
1 tablespoon ketchup
¼ teaspoon onion powder
¼ teaspoon Never Not Eating Chraime Spice
Dash of Worcestershire sauce
Dash of hot sauce
Pinch dried parsley
The method:
Add ingredients to a bowl and whisk well.
