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cooking.nytimes.com
Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce
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Get Max Holtzman's Grilled Mango Salsa Recipe Recipe from Food Network
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www.allrecipes.com
This shrimp and scallop ceviche is a wonderful seafood salad marinated in lime juice.
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Red cabbage, cauliflower, and bell peppers are tossed with feta cheese and olives in a vinaigrette dressing for this addictive Greek-inspired salad.
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The creamy Middle Eastern eggplant dip called baba ghanouj is traditionally served with warm pita and an assortment of salads. Here, we top the pita with the dip and a mixture of romaine, tomato, and cucumber for an extraordinarily tasty meal.
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This recipe yields a chunky, crisp, and delicious salsa-like version of pico de gallo.