The whole name of this recipe is Kefta Meatball Tagine in Tomato Sauce with Eggs. It’s from the cookbook Morocco, written by Jeff Koehler, published in 2012. I think I bought the cookbook because of the stunning photo on the cover, which is a beet and potato soup. The subtitle describes this book as “a
When I hot-smoked salmon while back to make the wonderful layered salmon spread, I cooked 2 extra salmon steaks. To me, leftover salmon is so handy. You can put it in scrambled eggs, in salads, on pizzas, in soups, crêpes, rice, make burgers, and so much more. Since I was about to have overnight company,
Many years ago I came across a recipe for grits with eggs and a red sauce. It was similar to shakshuska, a Middle Eastern dish of baked eggs in red sauce, shown below, but with grits! I never had grits until my husband and I visited Charleston, South Carolina, for business a long time ago.