Shakshuka

By Chef Melanie Robinson

Ingredients:

3 tablespoons olive oil – plus more to garnish

1 red onion – finely diced

1 jar of roasted red peppers (15oz) drained, and then diced medium. 

1 tsp paprika

¼ tsp smoked paprika

1 tsp cumin seeds

1/2 tsp chili flakes(optional)

3 cloves garlic – finely chopped

1 15 oz can of fired roasted tomatoes 

4-6 eggs

1 cup goat cheese or sheep’s feta – crumbled (your preference) 

Fresh dill to garnish

A soft bread of your choice for dipping. Naan, challah, baguette etc. 

Directions:

In a large pan over medium heat add the 3 tablespoons olive oil. Add in the chopped roasted red pepper, red onion and season with kosher salt and cracked black pepper. Sauté for 5 minutes on medium low.

Add in the garlic, paprika, smoked paprika, cumin seed and chilli  flakes. Sauté for couple of minutes to really release all those flavors. Add in the fired roasted tomatoes and season well with salt and cracked black pepper. Cover with a lid on medium low heat to let it cook, 15-20 minutes, stirring regularly so it doesn’t stick to the bottom.

Once it turns into a sauce, I like to uncover and turn up the heat to let it reduce and thicken a bit. If clings to the eggs better this way when they are poaching. Check for seasoning before adding in the eggs to make sure it is exactly where you want it to be. Make 6 wells in the sauce and add in your eggs. Season the eggs a bit with salt and pepper and then sprinkle the feta all over. Cover with a lid and turn the heat up to medium high. Cook covered for 3-5 minutes depending on how you like your eggs.

Remove the lid and garnish with a lot of fresh dill or parsley  and drizzle with olive oil. Can serve right from the pan! 

Feel free to drizzle some plain Greek yoghurt on top as well. 

This dish is usually made with fresh tomatoes & peppers, however in Canada, we need to use the ingredients when at the height of the season and that’s August/September. This dish is on our menu as a winter/ early spring item using our preserved tomatoes & peppers stored over the season. 

Tinned & frozen foods prepared in season is always a great second choice.