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Welcome to Luggage and Ladle

Welcome

Welcome to Luggage & Ladle For years, this blog was simply a place to collect and share favorite recipes. What started as a personal recipe archive gradually became something more. As my husband Blake and I traveled, I realized many of our adventures had one thing in common: food. We plan our travels around where to eat. Long before we book a hotel or decide which attractions to visit, we're researching local specialties, hidden gems, neighborhood restaurants, bakeries, markets, and can't-miss meals. Some of our favorite travel memories aren't landmarks or attractions. They're meals shared around a table. Many of the recipes you'll find here have a story behind them. Some are family favorites. Others were inspired by memorable meals we discovered while traveling and couldn't wait to recreate at home. That's how Luggage & Ladle was born. Luggage & Ladle is where food and travel come together. Here you'll find favorite recipes, restaurant disco...
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Beef Shakshuka

We absolutely love having breakfast for dinner.  A couple of years ago I found an amazing recipe for Shakshuka (a traditional spicy tomato and egg dish).  We eat it fairly often but my family loves to have meat with everything they eat.  So I revamped the recipe to add some protein (and to sneak in some more veggies).  It was a hit! 

Beef Shakshuka

  • 1 T butter (I use Kerrygold unsalted)
  • 1 lb ground beef (you could also use ground venison or lamb)
  • 1/2 cup chopped onion
  • 1 small or half a medium zucchini, diced
  • 3 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 T smoked paprika 
  • 1 14.5 oz can of fire roasted tomatoes
  • 4 eggs
  • 1/2 cup feta cheese

Melt butter in a large, heavy skillet. Add ground meat and cook until it is no longer pink. Add onions, zucchini, and garlic.  Cook until onions start to turn translucent. Add seasonings. Add tomatoes.  Stir and allow to simmer for 10-15 minutes. Make 4 wells in the meat sauce, crack an egg into each well. Cover and cook until eggs are done to desired level.  We like ours all the way cooked, including the yolk, but you can leave them runnier if you prefer.  Crumble feta on top and serve.  

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