If you have never tried Shakshuka you should definitely give it a shot. The base is tomatoes and spices with eggs baked into the top. With this recipe, persimmons which have a taste similar to tomatoes are used as well.
The Shakshuka is first simmered on the stove then finished with eggs cracked into the sauce in the oven making a deeply satisfying meal. Try it with crusty bread, either homemade or a take and bake (we got ours from Aldi). It is traditionally a middle eastern breakfast dish, but can be served as a light and warm vegetarian meal, or side dish to a main course.
Shakshuka is a great fall and winter meal whether it’s breakfast, lunch or dinner paired with crusty bread and a warm fire it is coziness embodied.
Plus it was insanely photogenic so really a win-win-win (photos, baking, and eating ;). We didn’t get to eat while taking pictures, but the Onyx BROOKLINE dish made a great bowl for devouring, and the Onyx BROOKLINE Nacho set once again was used for food other than nachos.
Here is the link to the recipe: https://adventuresincooking.com/shakshuka-persimmons/