If you keep poultry you get eggs. Plenty of them.
Since I am not of the omelette or eggah persuasion -- which I find a tad rich -- I seek my googey egg satiation in the embrace of other recipes.
My stomach believes that there are three (3) significant egg identifiers when using eggs in quantity.
Shakshuka-- a North African/Middle Eastern dish of eggs poached in a rich tomato sauce (pictured at…
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