The shakshouka is:
Olive oil to the bank.
Vine tomatoes, onion, garlic, capers, courgette ribbons, aubergine and long red peppers.
2 x eggs
I made a dark rye flour starter a few weeks ago and this particular loaf is a "work in progress" I'm still trying to eat my way through. Rye seeds were not soaked (crunchy), dough was too wet, but it still feeds the gut and is high in fibre and all the goodness that whole food brings.
Happy Friday everyone!
by Organic_Patience_755