Have you Shakshuka-ed? With this giveaway you will.

There are only so many ways to reinvent breakfast. Smoothies, yogurts and toasts are great but I end up returning to eggs. We always have (omega 3) eggs in the house and they keep me satisfied. I’ve had Shakshuka a few times out for brunch but never made it at home. It seemed like it had to be more labor intensive than a scramble or omelet. Well, it isn’t.

We used Mina’s harissa in our super bowl #coocoo4cruditevideo. Some corrected my pronunciation telling me it was “hah-riss-ah” not “hah-ree-sah”. Mina emailed after she saw the video, I apologized for botching things and she said,  “don’t listen to anyone… you’re absolutely saying it right! That is the way we pronounce it in Morocco. Ha-ris-sah, is the American way, which is OK, but keep saying it the way you are.” OK then.

In the same email Mina mentioned their new Shakshuka sauce. She graciously sent a jar over. I was intimidated or assumed this wasn’t something I could make for a weekday breakfast…this time I was wrong.

Yesterday, I finally read the Shakshuka instructions that basically said I should pour the sauce in a pan, heat it up, crack eggs on the top, cover and cook for five minutes. No oven (I think some recipes involve baking), 10 minutes start to Shakshuka. I was a little disappointed in my presentation but the taste didn’t disappoint.

You could use as little as ¼ of the jar and two eggs for a single portion breakfast.

Want to try this? Mina actually sent two jars, as she knows we like to share.

To enter, please tweet

Bored with #breakfast? Say Shakshuka..@Foodtrainers has a  Mina @harissa jar with your name on it . Details here http://foodtrainers.blogspot.com/2016/02/have-you-shakshuka-ed-with-this.html

AND comment below.

Enter by February 29^th (leap year)

Have you tried Shakshuka? What are your go-to breakfasts? Would you email if you thought someone was pronouncing something wrong?

Superbowl Challenge and Recipe

Most years, I have more interest in the food than the football on Super Bowl Sunday. But we love the Broncos; our dog is named Bronco so I’ll be watching. And according to statistics, so will most of you. This concerns me, I have heartburn just thinking about Super Bowl food where team healthy is the biggest underdog around.

Instead of suggesting what to skip, Carolyn and I decided to make a crudité plate that could compete. No sad, wet baby carrots and a hummus container can do that.

If you need some crudité coaching, check out our #CooCoo4crudite video

Crudite Starting Lineup

Here is the recipe for the dip we mention in the video

Super bowl Spicy Tahini

¼ cup Tahini

2 Tbs lemon juice

2 Tbs olive oil

1 Tbs Apple cider vinegar

¼ tsp. Sunny Bang probiotic hot sauce

¼ tsp. Wakaya turmeric

Himalayan salt and pepper to taste.

Complicated Instructions: mix/whisk together & amp up spice, salt & pepper if needed.

*I’ve made with coconut oil but you need to increase the heat if you do so.

*Any hot sauce or salt will do, we used our MVP incredients.

I think our crudité can compete but can you beat us? We’re veggie voyeurs, please post your plates with the hashtag #coocoo4crudite on Instagram or Twitter. If you’re not that social, email us your cool creations and we’ll see who wins this crudité competition (and the game).

Will you be watching the game? Which football foods do you plan on eating? What do you think is the secret for crudité that can compete/interesting veggie plates?

And of course some pregame