Lawndale Tribune
AND lAwNDAle News
The Weekly Newspaper of Lawndale
Herald Publications - El Segundo, Hawthorne, Lawndale & Inglewood Community Newspapers Since 1911 - (310) 322-1830 - Vol. 78, No. 50 - December 12, 2019
Addams School Performers Rev Up
Another Great Tree Lighting
The Jane Addams Drumline and Cheer team performed admirably at the City of Lawndale’s Tree Lighting Event last week.Photo: LESD
Recipe Tips
Send us a photo and recipe of your favorite dish. We’d love to share it with the community.
Send to: web@heraldpublications.com
A traditional Shakshuka recipe is a classic Middle Eastern dish of eggs that
are poached in a spiced tomato and pepper sauce with onions and garlic. This
simple dish is perfect for breakfast, lunch or dinner and turns everyday ingredients
into something special. With our recipe for Sheet Pan Shakshuka, we have
used Prego No Sugar Added Sauce, zucchini and potatoes for an Italian twist.
Shakshuka is traditionally made in a skillet but our sheet pan version means
everything bakes untended leaving you time for other things. And for an added
bonus clean-up is a breeze. This easy recipe provides a full serving of veggies
and is a good source of protein, so it is a recipe you can feel good about.
• 1 large zucchini (about 8 ounces),
diced (about 2 1/2 cups)
• 1 large onion, cut in half and
sliced (about 1 cup)
• 1 large yellow or red bell pepper,
diced (about 1 1/2 cups)
• 8 ounces red potato, diced
Sheet Pan Shakshuka
Provided by Brandpoint
• Step 1: Heat the oven to 400°F (make sure to position a rack in the middle of the oven-
baking on the middle rack ensures more even heating). While the oven is heating, place
the zucchini, onion, pepper and potatoes on an 18x13-inch rimmed baking sheet. Season
the vegetables as desired. Add the oil and toss to coat. Roast for 30 minutes.
• Step 2: Pour the sauce over the vegetables. Roast for 10 minutes.
• Step 3: Remove the baking sheet from the oven. Using the back of a spoon, make 6 indentations
in the vegetable mixture. Crack the eggs into the indentations. Season the
eggs as desired. Roast for 8 minutes or until the eggs are softly set. Serve the eggs and
sauce hot with crusty bread or pita bread, if desired.
Ingredients
Directions
PREP TIME: 15 minutes
COOK TIME: 63 minutes • Servings: 6
(about 2 cups)
• 2 tablespoons olive oil
• 1 jar (23.75 ounces) Prego®
Traditional No Sugar Added
Italian Sauce or Prego® Classic
Marinara Italian Sauce
• 6 eggs
• Recipe Note: You can add some Moroccan flavor by stirring 1 teaspoon each ground
cumin, smoked paprika and crushed red pepper into the sauce.