Kanella is officially my new favorite restaurant. Serving up classic Greek fare, this little BYO consistently offers fresh, authentic, and beyond tasty food. The dishes are layered with flavors and are extremely light, leaving you feeling ready to go after a meal–and not like you need to melt into your couch. Whether it’s for brunch or for dinner, you need to visit.
Although the dinner entrees are a little pricey, they’re definitely worth the splurge (helpful tip: go with a group and go splitsies on them). Your taste buds will thank you. Don’t skip the grilled lamb kafta, a grilled lamb kebob served with a pomegranates and lentils, and the brick chicken, accompanied by spinach, rice, and raisin pilaf.
If you’re there for brunch, get the shakshuka (poached eggs in a spiced tomato sauce served with grilled bread), or the Cyprus breakfast plate that boasts grilled Halloumi cheese, olive oil fried eggs, and grill lounza (basically Canadian bacon). No matter what you order, its all 2D4 (to die for), so head on down to Kanella and see how they are KILLIN it.
Well, after my meal at Kanella, I was extremely infatuated by the shakshuka. The flavors lingered on my tongue, and I just HAD to have it again. So, I decided to try my hand at recreating it. I developed my own recipe, flavored it to my liking, and made some magic in the kitchen. It’s beyond easy and might even give Kanella a run for its money.
SHAKSHUKA, HUNGREE GIRL REMIX
1 vidalia onion
1 yellow pepper
1 16 oz. can diced tomatoes, with juices
1 tbs tomato paste
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp cinnamon
1 tsp chili powder
a FEW red pepper flakes
Slice the onion and pepper into thin strips. Coat the bottom of a skillet with olive oil and heat on high until very hot. Add in the onion and pepper, stirring every few minutes so they get a nice sear. Season with all of the spices and add the cilantro.
Once tender, add in tomatoes with juices and tomato paste. Then, cover with a lid and let cook down for 10 minutes on medium heat. Remove the lid and crack the eggs on top of the sauce. Cover with the lid and let eggs set for about 7 minutes, until perfectly poached. Sprinkle with salt, eat, and sink into your own Greek paradise.