Sundried Tomato And Sweet Basil Shakshuka Ragu Food

LAMB OR BEEF SHAKSHUKA

Steps:

• Preheat oven to 375 F.
• Gather your ingredients.
• Heat a large cast-iron skillet over medium-high heat. Add EVOO to the pan, 2 turns of the pan. Add ground meat, crumble and cook until the pink color goes away and meat is lightly browned.
• Peel and chop onion, seed and finely chop the peppers and chop or slice the garlic. Add onions and peppers to the meat and stir to soften a few minutes. Add seeds, spices and garlic; stir.
• Puree in food processor a can of chipotle in adobo. Add 2 tablespoons to pan and the rest to a bag to freeze and store for another use.
• Add tomatoes, honey if using, feta and stir. Make 4 to 6 nests in meat sauce using the back of a wooden spoon and drop eggs into them. Transfer pan to oven for 8 to 10 minutes till eggs set.
• For naan, heat a griddle over high heat. Scatter a little water onto skillet and griddle the bread to blister, then flip. Brush bread with melted butter and cut into pieces/wide strips.
• Garnish eggs with dollops of yogurt if using, cilantro leaves and scallions.

SUNDRIED TOMATO AND SWEET BASIL SHAKSHUKA #RAGU

Steps:

• Pour jar of Ragu tomato sauce on a 11" skillet.
• Heat on medium for 5-7 minutes.
• Add rinsed and drained chickpeas and distribute them evenly through the sauce and skillet.
• Make a well for each egg on the tomato sauce and crack eggs inside.
• Cover the pan and cook over medium heat until the whites are set and the yolks have the consistency of your preference (runny or cooked all the way). About 7-10 minutes.
• While the eggs are cooking, heat 1 olive oil in a small separate skillet add pine nuts and cook at medium heat for 3-5 minutes until golden brown. Watch pine nuts carefully as they can easily burn.
• Before serving top tomato sauce and eggs with crumbled feta cheese and pine nuts. Serve warm and enjoy with crusty bread.

SPICED SHAKSHUKA WITH GOAT CHEESE POLENTA #RAGU

Steps:

• Preheat oven to 400 degrees F.
• Spread out dry garbanzo beans on baking sheet. Drizzle with olive oil and sprinkle with 1/4 teaspoon of the sea salt.
• Roast in oven until golden brown and crispy, about 30 minutes.
• Bring water to a boil in a medium pot over medium-high heat.
• Pour cornmeal in slowly, stirring with a wire whisk. Add remaining 1 and 1/2 teaspoons sea salt. Whisk for 3 minutes as it thickens.
• Turn heat to low, and let cook uncovered for 30 minutes, whisking often.
• Remove pot of cooked polenta from heat. Stir in crumbled goat cheese and butter. Mix well.
• Pour Ragu sauce into a large pan. Stir in smoked paprika and red pepper flakes. Bring to a simmer over medium heat.
• Break an egg into a cup. Hold the cup close to the pan and pour it gently into the simmering sauce. Repeat with the remaining 5 eggs. Cover the pan and let simmer until the whites of the eggs are set, about 5 minutes. Remove eggs from pan with a large spoon.
• To serve, spoon goat cheese polenta into a bowl and top with tomato sauce and poached egg. Sprinkle with roasted garbanzo beans and fresh cilantro or parsley leaves. Serve immediately.

SUNDRIED TOMATO AND ARTICHOKE HASH WITH PESTO AOLI #SP5

Steps:

• Mise en place:.
• Open the can of artichokes and drain, reserving the brine in a small bowl. Squeeze the artichokes to remove any excess moisture. Quarter the artichokes and set aside. Open the jar of sun-dried tomatoes and drain oil into separate bowl. Cut the tomatoes into strips and set aside. Spread potatoes out onto a baking sheet and pat them dry with a paper towel (this will ensure that they will get nice and crispy).
• Directions:.
• 1) Heat reserved sun-dried tomato oil in a large nonstick skillet over medium heat.
• 2) Add Diced Potatoes with Onions and sautee in oil until crispy, about 15-20 minutes.
• 3) While the potatoes are cooking, make the aoili. Measure out mayonnaise and pesto. Mix together with 1 tablespoon of reserved artichoke brine until smooth. The aoili should be the consistency of a creamy salad dressing. You can add more of the reserved brine to thin out the aoili to desired consistency.
• 4) When the potatoes are crispy on the outside and fluffy on the inside, add the sliced sun-dried tomatoes and quartered artichoke hearts. Sautee for 1 or 2 more minutes until heated through.
• To serve:.
• Divide the artichoke hash into 4-6 individual portions and drizzle a small amount of the aoili over each portion. Serve immediately. If serving family style, leave aoili on the side with a serving spoon.