I first tasted this when my brother made it for us and we all thought
it was amazing (he left out the harissa). I was able to find the original on Food & Wine website - "This recipe begins with a bowl of creamy ranch dip; spoon half of it into another bowl and doctor it with cooked tomato paste and the Tunisian chile paste harissa."
This is a great breakfast/brunch make ahead. I'm not sure where this recipe came from but my Mom used to make it every Christmas Eve and popped it in the oven on Christmas morning. Really easy to make and delicious. Serve with canned apricots or peaches.
This is my version of a dish I loved from Cafe Mexico in Victoria, BC. Use more peppers if you like. Quantities are approximate, play with them as you like. If you can't grill go skewerless and just throw everything in a roasting pan (mushrooms and onions in the bottom). Cook in a 450F oven stirring every 5 minutes until meat is done and veggies are tender (about 20 - 30 minutes).
This is my Mother's recipe. It does not contain eggs but is wonderful with the addition of raisins. I usually double this recipe to make two loaves and then freeze one. Lately I've been using half spelt or whole wheat flour, and half all purpose flour. Delicious with or without butter and a slice of cheddar cheese.
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