Shakshuka Recipe and Cooking Tips
Prep Time
Cooking Mode
2 tbsp Compliments 100% Extra Virgin Olive Oil
2 green bell peppers, diced
1 cup diced sweet onions
3 cloves garlic, thinly sliced
½ tsp ground cumin
½ tsp paprika
cayenne pepper
¼ tsp hot chili pepper flakes
¼ tsp each salt and pepper, divided
1 can Compliments Crushed Tomatoes
4 Compliments Large Eggs
⅓ cup crumbled feta cheese
¼ cup coarsely chopped Compliments Cilantro
1 pkg Panache Mini Naan
2 tbsp Compliments 100% Extra Virgin Olive Oil
2 green bell peppers, diced
1 cup diced sweet onions
3 cloves garlic, thinly sliced
½ tsp ground cumin
½ tsp paprika
cayenne pepper
¼ tsp hot chili pepper flakes
¼ tsp each salt and pepper, divided
1 can Compliments Crushed Tomatoes
4 Compliments Large Eggs
⅓ cup crumbled feta cheese
¼ cup coarsely chopped Compliments Cilantro
1 pkg Panache Mini Naan
Directions
1Heat the olive oil in a large, deep frypan or cast-iron pan over medium heat. Add the bell peppers, onions, garlic, cumin, paprika, cayenne pepper, hot chili flakes and about half the salt and pepper. Cook, stirring frequently, until the vegetables are slightly softened, about 5 min.
2Stir in the crushed tomatoes. Cover and simmer for 10 min. then uncover, stir, and simmer about another 5 min. until the sauce is thickened.
3Use the back of a wooden spoon to make 4 indentations in the sauce. Gently crack an egg into each indentation. Reduce the heat to low, cover and gently simmer until the egg whites are set, 5 to 6 min. The yolks should remain runny. If you prefer firmer yolks, simmer another 2 min. or So.
4Uncover, season the eggs with remaining salt and pepper. Sprinkle the shakshuka with the feta cheese and cilantro. To serve, scoop into shallow bowls, avoiding breaking the yolks. Enjoy with Panache Mini Naan (warm according to package instructions, if desired) for dipping into the flavourful sauce.
Disclaimer
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