In our current print edition, Lelia Gentle recounts a shakshuka lesson offered by a helpful North African cab driver in New York City: “You must roast the peppers and tomatoes yourself. Don’t used the canned ones!”
She offers two additional egg recipes: okonomiyaki (a Japanese cabbage pancake, similar to a frittata) and shirred eggs, a variant of the French oeufs en cocotte.
LELIA’S KITCHEN | Eggs, like you have never had before
With egg prices on the rise, we’re making the most of every shell — serving them up in creative ways you might not have tried yet. Photos by Andy Hyslop.
Get the whole story in the spring print edition, and also for free at issuu.
The Spring 2025 (Vol. 85) issue of Food & Dining Magazine is now available in all the familiar places: Louisville area eateries and food shops, newsstands and online. Subscribe to our award-winning print publication and have it delivered to your door each issue.
