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Shakshouka-Inspired Eggs En Cocotte
and some more updates regarding my plans!
Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’ve made it here and aren’t yet a subscriber, come join! You can expect recipes in your inbox every Tuesday, and paid subscribers receive even more every Thursday! You can also try a week for free! PAID TIER IS CURRENTLY ON HIATUS UNTIL JANUARY 2023!
First things first: let’s start with an important announcement.
After some deliberation, I’ve decided to extend the paid tier hiatus until next year. I am going to take the next few months to finish my novel as well as work on some other structural changes with my brand. I don’t want to charge people for content that isn’t getting my full attention focus.
During this hiatus, your membership will remain paused and you will not be charged until the beginning of January when I resume. The free, Tuesday weekly edition of this newsletter will still continue!
Thank you for understanding, and I look forward to coming back next year better than ever!
I am trying to spend the next few months really catching my breath and settling into “everyday life,” whatever that means. We still have some work to do on the house, training to do with Willow, and friends and family to see! I can’t say that wedding season is quite over for us (we have 2 more!), but I do think that fall will be a little more calm and cozy.
A huge focus for me right now is finally finally finally finishing the first draft of my novel, which I had placed on hold for far too long. I began writing again last week, and I had a new burst of inspiration come to me. I’m excited to hit the finish line, and I will keep everyone posted on the rest of that writing journey.
THINGS I’M LOVING
I’ve been shopping for fall clothing even though it is STILL 85 degrees, but call it wishful thinking. I just bought a pair of these super cute Leather Loafers from Madewell because I needed some fall shoes that weren’t my Converse or Blundstones! They are very comfy, but just a warning they run slightly large, so size down if you’re between sizes!
We finally did an Embark DNA test for Willow! Her results were unexpected, for the most part! She is part chihuahua, poodle, mini schnauzer, cocker spaniel, yorkie, and “supermutt.” I actually really recommend this company, as the results came back super fast even with the small amount of saliva we were able to provide them. I’ve also heard that this is the most specific test. Some other tests will just say “terrier,” while this one breaks down what type!
Goodles is a new brand of macaroni and cheese that I’m obsessed with! It’s definitely marketed as a healthier mac and cheese (which I think is true), but it also tastes amazing! So why do I believe it is indeed healthier? The pasta has more protein and fiber and is made with a bunch of veggies! You can find Goodles at Target, Whole Foods, or on their site!
I’m sure by now most of you have heard of or at least seen a recipe for Shakshouka, a dish that traditionally consists of eggs poached in tomatoes, peppers, onions, olive oil, and garlic. The country of origin of Shakhouka is still debated, but we know it definitely has roots in North Africa and the Middle East.
To take it a step further, Shakshouka also has a lot of Jewish roots, as it has been a part of Sephardic cuisine for centuries. I’ve been eating Shakshouka since I was a kid, and it’s something that has been a breakfast staple for me for much of my adult life.
This version is by no means a classic version. In fact, it’s more a short-cut recipe that’s 50% for cuteness (lol). I have other more traditional Shakshouka recipes on my blog if you want to check those out, but I have been having fun with these little Staub Mini Cocottes recently, which is why I wanted to make a Shakshouka-inspired version.
Shakshouka-Inspired Eggs En Cocotte
Ingredients (serves 2)
2/3 cup marinara sauce
2 tbsp minced parsley
3 tbsp feta
Drizzle of olive oil/chili-infused olive oil
1. Preheat oven to 350 F. Bring about 4 cups of water to a boil.
2. Add the marinara sauce to your ramekin/cocotte. Crack the eggs into the ramekin, and sprinkle with some salt and pepper. Cover ramekins/cocottes and place into a baking dish at least a few inches deep.
3. Pour the boiling water into the baking dish so it comes up at least halfway up the ramekins. Place in the oven and cook for 20-25 minutes, depending on how cooked you want the eggs/your oven. Egg whites should look set, but still have some jiggle.
4. When eggs are done baking, remove the ramekins/cocotte from the baking dish and remove the lids. Drizzle on some olive oil, and sprinkle on the parsley and feta. Finish off with a sprinkle of salt, pepper, and red pepper, and serve with crusty bread.