Mina Shakshuka // Casablanca Foods // New York, NY
Take your standard red sauce and send it packing: on a gap-year walkabout, from safe suburban kitchens to sun-flamed desert sands, on a dusty bus ride through North Africa, to a wandering sunset in the souk, its maze of billowing tapestries, smoke, mint tea, lost amid the pyramids of spice, piled high in dizzying array. Let it go native, toasted by the heat and simmered in the scents and flavors of Morocco. Now welcome it to your kitchen, heat slowly in a humble pan, add an egg or two, cook and spoon on rustic bread, then taste, and be transported.
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