Green Sour Plum, Green Squash, Converted Rice, Normandy Brie and Amish Gongonzola Spicy Egg Shakshuka

PROCESS: (Traditionally, tomatoes and onions are used. But I don't have those, so I substituted plums and squash, respectively.)

Cut up the flesh of the fruit on four sides and toss in the pan with olive oil; simmer them down covered until breaking soft. Add squash, salt around, then add up fresh-ground cumin seeds, black pepper and red chili flakes (mortar and pestle them together) - cover again. After five minutes, add cooked rice -stir- and a generous powdering of sweet paprika. Drop crumbles of the two cheese around the pan, leaving the center open for the fresh egg. Salt the egg, a couple of alternating pinches of dried chives and mint, a little more black pepper and red chili flakes - then swirl around hot chili oil, twice, then olive oil, once. Bake for 7 minutes. Take it out. Done.

Cut up like pie, and serve warm (with *beans salad; see recipe below).      

Side:
*Cannellini Beans-Cucumbers-Dried Cranberry Salad

How to prepare: Half moon the cukes and in a large bowl add the beans and dried fruit. Dress with your own basic zingy vinaigrette.