All About Baked Eggs

 

Recently I was asked to write a monthly recipe column in Culinaire - a lovely Calgary-based food magazine. I'm crazy excited about this new writing gig and so very happy to have my words and images in such a stellar mag.  Yay! 

When Bloggers Brunch: Shakshuka and Rosemary Foccacia

So what do you make when one of your favourite food bloggers comes to town?  This was my dilemma a few days ago when Dan came to my little house for a visit.  A Saskatoon ex-pat, and an all-around awesome dude, Dan is one of my favourite people in the whole world.  He does all kinds of great things for the Calgary culinary scene, and he's even started a program that teaches university kids how to cook.  Like I said, dude is cool.  So I do what you're not supposed to do when a guest you wanna impress is soon to be seated at your table:  I make recipes I've never made before.  For carefree entertaining, you're supposed to stick with the tried and true.  But not me.  I go into uncharted territory.  However three things brought me to safety:  1) The source.  It's Ottolenghi.  It's bound to be perfect. 2) It's eggs.  How hard can you mess up eggs? 3) It's homemade bread.  Even if it's not perfect, it's still perfect.  Plus I've seen shakshuka a million places around the interwebs and figured it was time to share it here.  So glad I did.  Unbeknownst to me, it's one of Dan's favourite dishes.  Also unbeknownst to me, we were practically wearing identical plaid shirts.  Great minds!  Great taste!