On one particular night, I saw ravioli in the freezer, and decided on it. But then I think, wait, I need a vegetable to balance this out.
So I checked the fridge and saw a head of broccoli. Nice.
But as always, I unnecessarily complicate meals, incorporating more and more ingredients because I see things sitting in my cabinets and think, would that work? Let’s try it out.
I saw the carton of eggs and thought…wait…I’ve been watching a lot of videos about shakshuka…should I? Yeah, why not?
What’s shakshuka? In essence, it’s a popular Israeli breakfast option thought to have originated in Tunisia that involves poaching or cooking eggs in tomato sauce.
So I made ravioli in a turkey tomato sauce, with honey sriracha broccoli. And then I made three servings of shakshuka just to see how it would turn out.
I cooked the ravioli according to the package’s directions.
Turkey tomato sauce
Brown ground turkey in a pan with olive oil, add spices (I used salt, pepper, paprika and Mrs. Dash), a 16 oz. tin of crushed tomatoes, and a tablespoon of honey. Let it come to a boil, and then simmer it for 10 minutes.
Crack eggs in and give them space, turn the heat up to high, sprinkle mozzarella and Parmesan over the eggs, cover with a lid, and let cook for 6 minutes on MEDIUM HEAT until the white is cooked through and the yolk is still runny. Alternatively, you could cook it in the oven like Brothers Green does, but I found that stovetop works well too. However, sticking it under the broiler for at least a minute would do well in browning the top and making it look a lot more appetizing.
If you want to keep the eggs as leftovers, just scoop them into a storage container with plenty of tomato sauce. When you want to have them again, microwaving them is a quick way to warm them up, and it definitely works, but if you have a single serving ramekin and have the time to bake it off in the oven again, do that.
A whole 16 oz (?) can of tomato sauce made enough servings for three people to have shakshuka, aka a meal and two servings of leftovers for yours truly.
Broccoli in honey and sriracha sauce
Chop a head of broccoli into small florets. Heat up oil to medium-high on the stovetop and toss in florets, seasoning with s + p. Add drizzle of honey, sriracha and soy sauce. Cook until sauce is thickened and broccoli is tender.