This weekend was full of delicious recipes from my new cookbook love, Plenty. Pictures above is Shakshuka, a dish of caramelized peppers (I substituted greens for yellows) and Spanish onions, burst tomatoes, herbs and saffron, finally cooked in individual skillets with a fresh egg. The recipe called for two eggs per serving, but I stuck with one for a late light lunch. I had questioned the sugar initially, but it gave the onions a deep mellow flavor and more depth to the entire dish.

I saved the remaining peppers/onion/tomatoes and had them, with another egg (this time runnier), over a double toasted whole wheat English muffin and butter, for a savory breakfast. The entire time I kept thinking “I can’t believe I get to eat such wonderful food.”