When I woke up this morning, to the wrath of my burning belly, I realized I may have been overzealous with chili flakes in last night’s spicy (old) shrimp tomato sauce.  Retribution was painful, but to my delight, swift.  I even got a spirt of energy, which got me through a more-rigourous-than-usual workout.

I was encouraged.  But NOT encouraged enough to eat spicy shrimp tomato sauce as a stew/soup since I had used up all my zoodles.  So, I decided to reconstitute it into some sort of a cajun shakshuka.

Shakshuka is one of my favourite go-tos.  I usually use whatever cook up whatever vegetables I have in the fridge, meat, sauce and throw some eggs in there, and call it a meal.  Today was no exception.  This time I just added some cajun spice to the base and called it a new meal.  Was it the BEST meal I’ve ever made?  No.  Not even close.  It was strange.  But I ate it.  I mean, I DID spend $16.99 on that shrimp.  It’s getting eaten.

While I had the cilantro out, I got started on dinner: sheet pan fajita.  This came together pretty quickly.  It mostly involved chopping and dousing in olive oil and fajita mix.  I also made an avocado cream sauce with some lemon juice, olive oil, yogurt and an avocado that was on its last leg.  Next time, I would add garlic.  When I first started making sheetpan fajitas, Bill and I would make cute little lettuce-wrapped fajitas.  Topping this over a chopped salad is far more efficient.

Before I sign off, an homage to the papaya I bought from my trip to Food Bazaar.  Papayas get a bad rap.  A lot of the time they can be a sweet, soggy mess which can turn people off.  This one was JUST barely ripe, making it the perfect breakfast snack.  Also, it photographs well.  Isn’t that what blogs are all about?