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Shakshuka with Shallots
This classic North African egg breakfast also works well for lunch and dinner. Rich, creamy, and spicy, it brings the flavors of the Mediterranean together in one dish.
2 Tbsp. olive oil
2 large Ready-Set-Serve Peeled Shallots, sliced into rings
1 large Markon First Crop Red Bell Pepper, sliced into rings
4 cloves Ready-Set-Serve Peeled Garlic, minced
1 tsp. toasted cumin
1 tsp. toasted paprika
1 tsp. kosher salt
1/4 tsp. black pepper
1 Tbsp. tomato paste
28-oz. can of whole peeled tomatoes, hand crushed with liquid
1 tsp. sugar (optional)
2 Tbsp. Ready-Set-Serve Italian Parsley
2 Tbsp. Markon First Crop Basil
6 large eggs
1/2 C Feta cheese, crumbled
Pinch red pepper flakes
Heat oil in a cast iron or heavy-bottomed skillet. Saute shallots and bell peppers until just softened. Add garlic, cumin, paprika, salt, pepper, and tomato paste; combine and cook for another three minutes.
Add crushed tomatoes, herbs, and sugar (if desired), combining all well. Form six small wells in the mixture with a spoon and crack eggs into each. Cover and cook for five minutes or until eggs have set. Remove from heat and top with Feta cheese and red pepper flakes.
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Gluten Free
Vegetarian