Morning Meets Land in Morro Bay: Carrot Shakshouka

After two long nights at sea, we finally made it to land. We arrived in Morro Bay early this morning, skirting what was becoming a pretty ugly storm just off the coast. After a long night out on the water, I decided to cook up a little something special to treat ourselves to a northern African dish, Shakshouka. I didn’t exactly have all the ingredients needed, so I changed it around a little bit. While believed to have originated in Tunisia, it is a staple of Eygptian, Algerian, Libyan and Moroccan cuisine. Protein rich and vegetable heavy, I can understand why. It is often served with bread to mop up the sauce. I decided to add the carrots, because, honestly, I had them. Instead of making my own marinara sauce, I decided to make my morning easier by just using some premade marinara sauce. I’ll be sure to include a recipe for marinara in the future.

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Carrot Shakshouka

2 tbsp olive oil

1 large onion, finely diced

2 carrots, shredded

½ tsp smoked paprika

¼ tsp cumin

½ tsp chili powder

½ tsp fenugreek seeds

2 cups marinara sauce

5 eggs

Preheat oven to 425 degrees, or as hot as you can get you galley oven to heat. Heat oil in large oven safe saucepan over medium high heat. Reduce heat to medium low, add onions and cover. Cook for about 10 minutes, stirring occasionally to avoid burning. Add carrots. Then cover again, and cook for another 10 minutes while stirring occasionally. Add the spices, cook for another 10 minutes uncovered. Add the marinara sauce and stir so that everything is fully incorporated. Crack the eggs over the top of the sauce and place the saucepan in the oven. Broil the eggs for 5 minutes, or until eggs are cooked to your preference. Take out and serve immediately with crusty bread. Bon Appétit!

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