Recipes
Ingredients
- 1 tablespoon neutral oil
- 2 cloves garlic, minced
- 2 pints cherry tomatoes, stemmed and halved
- 1 medium bell pepper, stemmed and seeded, ½-inch dice
- ½ teaspoon ground cumin
- ½ teaspoon paprika, and a pinch to dust
- ½ bunch cilantro, half chopped, remainder saved as whole sprays for garnish
- 4 6-inch flatbreads
- 2 ounces feta cheese
- 12 pitted kalamata olives, halved
- 4 eggs
- Pinch of coarse salt
- Freshly ground black pepper
- Place a rimmed baking sheet upside down in oven or use a pizza stone if you have one. Preheat oven to 400°F.
- In a large pan, heat oil and garlic over medium-high heat until the garlic is fragrant and begins to sizzle. Add the tomatoes and bell peppers and cook for one minute. Add cumin and paprika, cook for about 10 minutes or until tomatoes and peppers are softened and most of the liquid has evaporated. Add chopped cilantro and remove from heat.
- Place all 4 flatbreads on a cutting board and spread each with the sauce. Using a spoon, make a well in the center of each flatbread to hold the egg. Divide the feta and olives evenly among the flatbreads, sprinkling them around the center well.
- Pull out oven rack and carefully slide the flatbreads from the cutting board onto the pan/pizza stone. Crack one egg into the center of each shakshuka.
- Bake for approximately 15-17 minutes until the egg whites set and the feta has browned slightly. Remove from oven, allow to cool briefly before garnishing with salt, pepper, additional cilantro sprays and paprika. Enjoy!
Chef's Narrative
Our twist on this traditional Mediterranean stewed tomato and egg dish. Shakshuka is eaten at breakfast, lunch and dinner in many parts of North Africa and the Middle East. To prepare this more quickly on busy weekdays, make the sauce a day ahead, then simply assemble and cook.
Recipe Substitutions
Summer squash, eggplant and mushrooms of all types are great additions to the sauce. Slice or dice and add up to 1 cup in place of or in addition to the peppers.
Nutrition Facts:
Total Calories Per Serving: 410, Total Fat: 19g, Saturated: 5g, Trans Fat: 0g, Sodium: 660mg, Potassium: 750mg, Carbohydrate: 42g, Dietary Fiber: 3g, Protein: 18g
Allergens:
Wheat, Milk, Egg
Chef's Narrative
Our twist on this traditional Mediterranean stewed tomato and egg dish. Shakshuka is eaten at breakfast, lunch and dinner in many parts of North Africa and the Middle East. To prepare this more quickly on busy weekdays, make the sauce a day ahead, then simply assemble and cook.
Recipe Substitutions
Summer squash, eggplant and mushrooms of all types are great additions to the sauce. Slice or dice and add up to 1 cup in place of or in addition to the peppers.
Nutrition Facts:
Total Calories Per Serving: 410, Total Fat: 19g, Saturated: 5g, Trans Fat: 0g, Sodium: 660mg, Potassium: 750mg, Carbohydrate: 42g, Dietary Fiber: 3g, Protein: 18g
Allergens:
Wheat, Milk, Egg
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Ingredients
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