Saffron Shakshuka with Hummus, Olives and Lemon/Mint Salad

Wheat (bread), goat milk (cheese), sesame (humus)

Shakshuka mix, bread, hummus, goat cheese (optional), olives, hummus, dressing.

4-8 eggs, cucumbers, Italian parsley or cilantro (optional garnish).

Thaw in cold water, open immediately, refrigerate and use within 48 hours.

Shakshuka - In a large skillet, bring shakshuka mix to a simmer.  Using a spoon, make small divits in the mix and crack eggs into each divit.  Cover and simmer for 3--5 min until eggs are just set but yolks are still a bit runny (note advisory regarding the risks of raw eggs).  Eggs will continu to cook after being uncovered/removed from heat, so remove sooner than expected.  Alternatively, instead of covering, skillet can be moved to an oven at 400F for about 5 min.  Sprinkle one pack of goat cheese and chopped parsley or cilantro over the top.

Warm bread in the microwave, a toaster or covered in foil in the oven. 

Salad - Peel and slice cucumber.  Toss with dressing and (if using) chopped parsley or cilantro.  Add olives and 2nd package of goat cheese or serve olives separately.  Add crisp lettuce if desired.

Serve hummus on the side, use it to dip bread and/or cucumber wedges.

Shakshuka - Peppers, onions, canned san marzano tomatoes (tomatoes, water), garlic, olive oil, herbs and spices, salt and pepper.  Bread - Wheat flour, water, salt, yeast, honey, olive oil.  Cheese - goats milk, citric acid, salt.  Olives - castlevetrano olives, water, salt, lactic acid.  Hummus - chickpeas, olive oil, water, tahini (sesame seeds), lemon juice, garlic, salt.  Dressing - Olive oil, lemon juice, honey, dill, salt and pepper.