Tortellini Soup

• 1 pkg fresh spinach (prepare by taking off stems while soup is cooking. Can also chop if you want)
• 1-49oz can chicken broth
• 2pkgs 8oz tortellini (cheese or meat filled) I prefer cheese
• 1 lb of italian sausage cooked (reg flavor works too. just buy the tube)
• 1/2 lb. of mushrooms sliced
• 1 onion diced
• 1-2 carrots, diced
• 1 can Italian tomatoes chopped up
• 2 t dry basil
• Parmesean cheese and salt and pepper to taste (add some salt and pepper while cooking and just put cheese on table when serving)

Cook and set aside sausage. in 8-19 qt. pan saute onion, mushrooms, carrots in 2-3 T of butter. Add broth, meat, tomatoes, basil to vegetables and cook 20-30 min. May add salt and pepper to taste or let people do it themselves.

Add tortellini and cook 6-8 min more or until done. Add spinach and cook an additional 2-3 min. Serve with parmesan cheese.

try Jicama Salad

1/2 large jicama, peeled and cubed
1/2 red pepper, diced
1/2 yellow pepper, diced
1/2 orange pepper, diced1 large cucumber, seeded and chopped
1/2 c. diced red onion
2 oranges, peel cut away and cut into small wedges
1/2 c. finely-chopped cilantro
1/3 c. fresh lime juice
2 T. olive oil
Pinch of cayenne pepper
Pinch of paprika
Salt to taste

Fast Food Recipes

http://lifehacker.com/5665491/top-10-fast-food-recipes-you-can-make-at-home

try Frosty

Courtesy of eHow.

• Half gallon of chocolate milk
• 12 oz whipped topping
• 1 can of sweetened condensed milk

Ice cream freezer/maker, rock salt and ice.

1. Pour the chocolate milk, whipped topping and sweetened condensed milk into the ice cream freezer tank.

2. Insert the mixing paddle and stir up the contents until it is thoroughly mixed. Place the lid on tight.

3. Place the tank into the bucket.

4. If you are using an electric ice cream maker, put the motor in place, lock it in and turn it on.

5. Add a layer of ice in the bucket, about 1/4 full and pour a layer of rock salt on top of the ice. Repeat this step three more times until the ice has reached the top. As the ice melts and settles, you will need to add more ice and salt to ensure it is covered.

6. The ice cream is finished when the motor slows down to a crawl or stops completely. Stop the motor, remove the lid and enjoy!

Icebox Butterhorns (Rolls)

Via my awesome brother


1 package (1/4 ounce) active dry yeast

2 tablespoons warm water (110 to 115 degrees)

2 cups warm milk (110 to 115 degrees)

½ cup sugar

1 egg, beaten

1 teaspoon salt

6 cups all-purpose flour

¾ cup butter or margarine, melted

Additional melted butter

In a large mixing bowl, dissolve yeast in water.  Add milk, sugar, egg, salt and 3 cups flour; beat until smooth.  Beat in butter and remaining flour (dough will be slightly sticky).  Do not knead.  Place in a greased bowl. Cover and refrigerate overnight.  Punch dough down and divide in half.  On a floured surface, roll each half into a 12-inch circle.  Cut each circle into 12 pie-shaped wedges.  Roll into a crescent. Place rolls, point side down, 2 inches apart on greased baking sheets.  Cover and let rise in a warm place until doubled, (about 1 hour).  Bake at 350 degrees for 15-20 minutes or until golden brown. Immediately brush tops with melted butter.

Yield:  2 dozen.

Or, if you are in a hurry…let rise in a warm place (covered) for about an hour. Roll out into wedges and cover as said above and let rise until doubled.

Chunk-a-poo Cookies

Wet

------

1/2 Cup Butter

1/2 Cup Butter Flavored Crisco

2 Eggs

1 Tsp. vanilla

1 Cups sugar

1 Cups brown sugar

1/8 cup milk

Dry

------

2 Cups flour

1 Tsp. Soda

1 Tsp. baking powder

2 1/2 Cups blended oatmeal (measure it then blend it).

1/2 Tsp. Salt

12oz. Chocolate chips

Blend, then add to Dry mix

-----------------------------------------

1 Bag M&M’s (regular sized or 1 big handful from Costco bag)

1 Reese’s Peanut Butter Cup

1 Skor (or Heath) Bar

(all candy bars should be blended into powder)

Other

---------

1 package or Rolos

Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips and candy bars. Roll into balls with a Rolo in the center—place about two inches apart on a cookie sheet. Bake for 7-10 minutes at 375 degrees. Makes 112 cookies.

If mixture isn’t quite “moist” enough, add an extra egg in (especially if you are using medium eggs).

Fried Rice

Courtesy of Kelly

I'm changing this to be written as I made it. The original recipe link is at the bottom though.

Ingredients
1 egg
1 tablespoon water
1 tablespoon vegetable oil
1/2 C onion, chopped
2 cups cooked rice, cold
3/4 C carrots, shredded or grated
2 tablespoons soy sauce
black pepper to taste
1/2 cup chopped ham

Directions
In a small bowl, beat egg with water. Pam spray a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
Heat oil in same skillet; add onion and saute until soft (Kelly note: I always cook onion with garlic salt). Then add rice, carrots, soy sauce, pepper and ham. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

2 notes
1. The ham I used was very finely diced, so you may want to add more ham if you use bigger pieces
2. I cooked the rice while I chopped the onion, cooked the egg, etc. You can't put the rice in warm (don't know why) but I rinsed my rice in cold water a couple times to get it cold which worked fine. That way you won't have to make the rice far ahead of time.

http://allrecipes.com/Recipe/Chinese-Chicken-Fried-Rice-II/Detail.aspx

Enchiladas

• 1 or 2 Chicken Breasts
• Taco Seasoning
• 8oz Cream Cheese
• 1 Medium Onion
• Cheddar Cheese
• Tortillas
• Red Enchiladas Sauce
• Mozzarella Cheese

The yield is about eight enchiladas. An 8x8 pan holds four or five enchiladas.

1. Cook chicken and season liberally with taco seasoning. Shred.
2. Combine cream cheese, chicken, diced onion and shredded cheddar. Sprinkle with pepper.
3. Coat the bottom of your 8x8 or 13x9 with enchilada sauce. Coat each tortilla with enchilada sauce, put in filling and roll.
4. Place in pan. Pour more sauce over the top and sprinkle with cheeses.
5. Bake until warm and melty.
6. Serve with sour cream, salsa, pico de gallo or fresh tomato.

Vegetable Penne

Ingredients

• Pasta
• Ground turkey
• McCormick's Montreal chicken seasoning
• Tomato sauce seasoned with Italian seasoning or Spaghetti sauce
• Mushrooms
• Onion
• Zucchini
• Frozen spinach
• Parmesan

Directions

1. Cook pasta to al dente. Drain and rinse with cool water. Move to large bowl.
2. Brown ground turkey and season liberally with the chicken seasoning. Mix in with pasta.
3. Melt butter in skillet and add garlic. Saute mushrooms and onions in butter and garlic. Add zucchini and spinach until zucchini is cooked. Mix in with pasta and turkey.
4. Put mixture in your pan. Sprinkle liberally with Parmesan cheese.
5. Cover with seasoned tomato sauce or spaghetti sauce.
6. Cook until heated through.

I didn't note quantities for the ingredients because I made a huge batch (an 8x8 and a 13x9) for a potluck.

Quinoa and vegetables

Made up by me. Use at your own risk.

1 Cup of Quinoa
2 Cups of chicken broth
Half a zucchini
Onion
Mushrooms
McCormick Montreal chicken seasoning

Directions

1. Toast the quinoa for better flavor (optional).
2. Start the quinoa cooking in the chicken broth.
3. While quinoa is cooking, briefly sautee the vegetables over high heat. Should be crips-tender.
4. Sprinkle seasoning over vegetables.
5. Combine vegetables and cooked quinoa.

Notes: Might be good to add lime wedge and crushed peanuts.

Baked Penne with Roasted Vegetables

Adapted from Giada De Laurentiis (“Everyday Italian,” Food Network)
Makes one 9x13 pan

* 2 red peppers, cored and cut into 1-inch wide strips
* 2 zucchini, quartered lengthwise and cut into 1-inch cubes
* 8 ounces mushrooms, sliced large
* 1 onion, peeled and sliced into 1-inch strips
* 3 garlic cloves, thinly sliced
* 2T extra-virgin olive oil
* 1 teaspoon salt, divided
* 1/4 teaspoon freshly ground black pepper, divided
* 2 tablespoons dried Italian herb mix or herbs de Provence
* 1/2 teaspoon red pepper flakes (optional)
* 1/2 pound penne pasta
* 3 cups really good marinara sauce
* 1 1/2 cups frozen peas, thawed
* 1 cup grated mozzarella
* grated Parmesan

1. Preheat the oven to 450 degrees F.

2. On a baking sheet, toss the peppers, zucchini, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper and dried herbs. Roast until tender, about 15 minutes.

3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Drain.

4. Transfer the pasta to a large bowl. Add the roasted vegetables, marinara sauce, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

4. Pour the pasta into a greased 9 by 13-inch pan. Top with the cheeses. After the pasta has been in the oven for 10 minutes, turn the temperature down to 375 degrees F. Bake until top is golden and cheese melts, about 25 minutes.

Tamarind Paste

Courtesy of the BBC.

We couldn't find tamarind paste (= pulp) anywhere, so we made some.

1. Purchase a some tamarind. Looks like a shrink-wrapped brick of prunes.
2. Break the tamarind brick into pieces.
3. Pour boiling water over the pieces. Use as little as needed to cover the tamarind.
4. Leave over night if you have time.
5. Pour the tamarind over a strainer with a bowl underneath.
6. Mash the tamarind against the edges of the strainer for force the pulp through.
7. The stuff that comes through the strainer, into the bowl is the paste.
8. A lot of pulp will stick to the bottom of the strainer, so be sure to scrape it off before throwing out the fiber and seeds.

Pad Thai

Courtesy of The New York Times.
Time: 25 minutes
Yield: 4 servings

• 4 ounces fettuccine-width rice stick noodles
• 1/4 cup peanut oil
• 2 to 4 tablespoons tamarind paste
• 1/4 cup fish sauce (nam pla)
• 1/3 cup honey
• 2 tablespoons rice vinegar
• 1/2 teaspoon red pepper flakes, or to taste
• 1/4 cup chopped scallions
• 1 garlic clove, minced
• 2 eggs
• 1 small head Napa cabbage, shredded (about 4 cups)
• 1 cup mung bean sprouts
• 1/2 pound peeled shrimp, pressed tofu or a combination
• 1/2 cup roasted peanuts, chopped
• 1/4 cup chopped fresh cilantro
• 2 limes, quartered.

1. Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside. Meanwhile, put tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Stir in red pepper flakes and set aside.
2. Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add shrimp or tofu (or both).
3. When shrimp begin to turn pink and tofu begins to brown, add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro and lime wedges.

Lynn's Soup

Courtesy of Lynn Rowley

1/4 C butter melted
2 med onions (fry onions in butter until translucent)
1 t curry
2 T flour (add and cook 2-3 min)
4 C Chicken Broth
2 C diced potatos
1 C sliced/grated carrots
1/2 C celery
2 T parsley
1/2 t poultrey seasoning (cook 25 min until veggies are tender)
3 C cooked chicken breast chopped
1/2 C uncooked rice
2 C half & half
10 oz frozen chopped spinach (cook 25-30 min)

Spinach Basil Pesto

Courtesy of AllRecipes.com

• 1 1/2 cups baby spinach leaves
• 3/4 cup fresh basil leaves
• 1/2 cup toasted almonds
• 1/2 cup grated Parmesan cheese
• 4 cloves garlic, peeled and quartered
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest
• extra-virgin olive oil as needed

Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice and lemon zest in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Add 1 tsp of olive oil per serving, and water as needed until pesto is the desired consistency.

Notes:
-- Original recipe called for 1/2 cup of olive oil.
-- Original recipes suggests freezing the pesto in ice cube trays so you can use it for single servings later. I just put blobs on a cookie sheet, put the in the freezer until the were solid, and the moved them to a plastic bag.

Spinach and Artichoke Dip

Spinach and Artichoke Dip
Courtesy of seriouseats.com

- makes about 10 servings of about 1/2 cup each -
Adapted from Cooking Light.

Ingredients

10-ounce bag fresh spinach
6 ounces (3/4 block) 1/3-less-fat cream cheese, softened
6 ounces (3/4 block) fat-free cream cheese, softened
1/2 cup fat-free sour cream
1 1/2 cups part-skim mozzarella, shredded
1 (14-ounce) can artichoke hearts, drained and chopped
1/4 teaspoon freshly ground black pepper
3 garlic cloves, crushed (not minced)
6 tablespoons shredded parmesan cheese, divided

Procedure

1. Preheat oven to 350°F.
2. Tear spinach into bite-size pieces, removing any thick stems. Rinse in a colander, leaving a little water on the leaves. In a large nonstick skillet or Dutch oven, sauté the spinach over medium heat until wilted. Drain in the colander, pushing a little of the extra water out.
3. In a large mixing bowl, combine the cream cheeses with a potato masher. Add sour cream and mash more. Add spinach, mozzarella, artichokes, pepper, garlic, and 2 tablespoons of the parmesan. Stir everything until thoroughly combined.
4. Pour mixture into a 1 1/2 quart baking dish. Sprinkle remaining 1/4 cup of Parmesan on top. Bake 30 minutes, or until parmesan is melted dip is all bubbly. Remove from oven and give it a minute or two to cool down. Serve with baked tortilla chips to applause.

Mindy Casserole

6 breasts of chicken
(boil and chop)

12 oz sour cream
1 can cream of chicken soup
(mix and pour over chicken)

2 tubes of ritz crackers, crushed
1 T poppyseeds
1/2 C butter, melted
(mix and sprinkle on top)

Bake at 350 for 30 to 40 min. Serve over cooked rice

Kelly suggestion--bake with cooked rice under chicken

Black Bean Hummus

Courtesy of AllRecipes.com

Ingredients
* 1 clove garlic
* 1 (15 ounce) can black beans; drain and reserve liquid
* 2 teaspoons lemon juice
* 1 1/2 tablespoons tahini
* 1 teaspoon ground cumin
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon paprika
* 1/4 teaspoon of Garam Masala

Directions

1. Puree black beans, garlic and lemon juice.
2. Add reserve liquid as need to perfect texture.
3. Add tahini and spices to taste.
4. Process until smooth.

Peanut Butter Sandwich Cookies

Recipe from OurBestBites

1 C butter flavored Crisco
1 C creamy peanut butter
1 C sugar
1 C packed brown sugar
1 t vanilla
3 eggs
3 C flour
2 t baking soda
1/2 t salt

filling:
1 C creamy peanut butter
1/2 c real butter, softened
4 C powdered sugar
2 t vanilla
5-6 T milk

For the cookies:
Preheat oven to 375 degrees.
Cream shortening, peanut butter, and sugars together until light and fluffy (about 2 minutes).
Add in vanilla, and eggs one at a time.
In a separate bowl whisk together flour, baking soda, and salt and add to dough. Mix to combine. The dough will be very soft- that's normal!

Roll into balls, roll in sugar, place on cookie sheet (no need to grease it) and do the little forky criss-cross thing.

Now, not only are these cookies doubly sweet because they're sandwiched, but the dough spreads, so make your balls small. I use a regular size 40 cookie scoop and I separate each scoop of dough in half to form 2 cookies, and they're still pretty good sized. A mini scoop is perfect.

Okay, so pop the cookies into the oven and bake for 6-7 minutes. You want them to say super soft, so don't let them get brown. In my oven, and for the size of cookies I do, 6 minutes exactly is perfect. Remove them from pan and cool on a cooling rack.

To make the filling:
Whip the peanut butter and butter together until smooth. Add powdered sugar and vanilla. Then add milk one T at a time. You may not need it all. You want the filling to be on the thick side, it should just have enough milk in it to make it easily spreadable. If you add too much milk (like a normal frosting consistency) it might squish out of the cookies when you take a bite.

I put the filling in a piping bag, or a hefty zip-lock with the edge cut off to make filling easy. Place filling on one cookie and sandwich another on top. I designed the recipe to have enough filling to be generous :)

With the size I do, I get about 8 dozen cookies, which makes about 4 dozen sandwiches.

Just a note: I think these are actually even better the 2nd day. The flavors mellow together and you get a cool sweet n' saltly thing going on. Plus, after they sit with the filling in them, the cookies get really soft. Mmmm...

Snickerdoodles

Courtesy of Mrs. Sigg on AllRecipes.com

Prep Time: 20 Min
Cook Time: 10 Min
Ready In: 1 Hr

Yield: 4 dozen

Ingredients
* 1/2 cup butter, softened
* 1/2 cup shortening
* 1 1/2 cups white sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 2 3/4 cups all-purpose flour
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 2 tablespoons white sugar
* 2 teaspoons ground cinnamon

Directions

• Preheat oven to 400 degrees F (200 degrees C).
• Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
• Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
• Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Naan

Original recipe courtesy of allrecipes
Makes 14 servings

Ingredients

• 1 cup warm water
• 3 tablespoons milk
• 1 egg, beaten
• 1/4 cup white sugar
• 2 teaspoons salt
• 4 1/2 cups bread flour (3 1/2 if using bread maker)
• 1 (.25 ounce) package active dry yeast
• 1/2 teaspoon baking soda (optional, helps make the bread bubble when cooking)
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted (for brushing)
  

Directions

1. In a large bowl, dissolve yeast and sugar in warm water.  (Let stand about 10 minutes, until frothy.) Stir in milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with plastic wrap or a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with plastic wrap or a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared. 

Tip: If cooking in a pan on the stovetop, cover pan with lid to help create bubbles in the naan. Naan should be browned in spots, but majority should be pale in color. Do not overcook or thin parts of bread will become crispy.

Chicken Korma

We really like Chicken Korma and Tikka Masala, and ever since having it from the restaurant down the street, I've wanted to try making it at home. Armed with some extra time and new spices I got in my Christmas stocking, I decided to have a go using some recipes I found online.

The below is a combination of the following two recipes.
- Main Recipe followed is from AllRecipes
- It was slightly adjusted with information found from McCormick's

Ingredients

• 1/4 cup cashew halves
• 1/4 cup boiling water
• 3 cloves garlic, peeled (or 1/4 teaspoon garlic paste)
  
• 1 (1/2 inch) piece fresh ginger root, peeled and chopped (or 1/8 teaspoon ginger paste)
  
• 3 tablespoons vegetable oil
• 2 bay leaves, crumbled (or 4 whole and pulled out after)
  
• 1 stick of cinnamon (broken into two pieces)
  
• 1 large onion, minced
• 1 teaspoon garam masala    
• 1 teaspoon ground turmeric
• 1 tablespoon McCormick® Gourmet Collection Curry Powder
• OR...
  
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 3 skinless, boneless chicken breast halves - diced
• 1/4 cup tomato sauce
• 1 cup chicken broth
• 1/2 cup heavy cream (or lowfat coconut milk)
  
• 1/2 cup plain yogurt
• 1 teaspoon cornstarch, mixed with equal parts water

Directions

1. Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
2. Heat oil in wok over medium heat. Cook the bay leaves and cinnamon stick in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with garam masala, turmeric, and McCormick Curry Powder (cumin, coriander, chili powder). Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
3. Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
4. Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.

OPTIONAL...
Sprinkle with 1/4 cup toasted slivered almonds (finely chopped)
1 tablespoon chopped fresh cilantro

Serve over Basmati rice with a side of Naan.

Shakshuka

We use to have a really good recipe we got from The Hummus Place, but we seemed to have misplaced it, and they no longer have the recipe posted on their site. This looked like a promising alternative recipe to try/use as a base.

From: Recipe Zaar 

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, roughly chopped
• 2 garlic cloves, minced
• 1 teaspoon jalapeno, minced and seeded (or more to taste)
• 2 red peppers or green peppers, roughly chopped
• 8 fresh plum tomatoes, roughly chopped
• 2 (28 ounce) cans Italian plum tomatoes, strained (peeled)
• 1/2 teaspoon hot paprika or cayenne pepper
• 2 teaspoons sweet paprika
• 1 teaspoon turmeric
• 1 teaspoon salt, more to taste
• 1 teaspoon fresh ground black pepper, more to taste
• 1 teaspoon sugar
• 1 cup canned tomato juice
• 1/2 cup vegetable broth
• 4 large eggs
• za'atar spice mix, for serving
• 4 pita breads, warmed

 Directions

1. Place large saute pan over medium heat, add and heat oil. Add onion and saute until lightly browned.
2. Add garlic, jalapeno and bell peppers, and saute 2 minutes more.
3. Add fresh and canned tomatoes, reduce heat to low and simmer for 5 minutes.
4. Add hot and sweet paprika, turmeric, salt, pepper and sugar. Stir for 1 minute.
5. Add tomato juice and vegetable broth and bring to a full boil. Reduce heat to low and simmer, uncovered, until mixture is very thick and has little liquid left, about 1 hour; stir occasionally to make sure vegetables do not stick to bottom of pan, and add more tomato juice or vegetable broth as needed. Taste and season with salt and pepper.
6. Gently crack eggs into pan, taking care not to break yolks. Simmer until whites solidify but yolks remain runny, about 8 minutes, or as per personal preference (I would put this under the broiler for a couple more minutes because I hate undercooked eggs).
7. Ladle equal portions of vegetables and eggs into 4 serving bowls. Sprinkle with zaatar to taste, and serve with warm pita bread.