Episode 16 excerpt: (with aggression), "Plato can jack me off."
With the help of our special guest (and lots of vodka and apple juice), Drunch tries out a new shakshuka recipe! Originating in North Africa, shakshuka is a traditional Israeli dish of baked eggs atop a bed of delicious, spicy, saucy goodness. Get you some pita or challah bread to sop it uppp.
We talk to the fabulously cool Michelle about being a Stage 3 breast cancer survivor, compare our astrology signs, Hogwarts houses, and Meyers-Briggs personalities, weird Instagram expectations, and shitty old white dude philosophers. It was truly a joy chatting with her and we hope you feel the same!
Shakshuka with Feta (adapted from New York Times)
Ingredients:
- 3tb extra-virgin olive oil- 1 large onion, halved and thinly sliced- 1 large red bell pepper, seeded and thinly sliced- 3 garlic cloves, thinly sliced- 1tsp ground cumin- 1tsp sweet paprika- ⅛tsp cayenne, or to taste- 1 28oz. can whole plum tomatoes with juices, coarsely chopped (we used canned tomatoes)- ¾tsp salt, as needed- ¼tsp black pepper, as needed- 5oz. feta cheese, crumbled (we decided to omit)- 6 large eggschopped cilantro, for serving (we used green onion)hot sauce
Instructions:
Preheat oven to 375 degrees. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes. Stir in cumin, paprika and cayenne, cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.
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