Vegetable Shakshuka Food

VEGETABLE SHAKSHUKA

Steps:

• Heat a large cast iron skillet on medium high. Add the oil, then the onions, garlic, paprika, cumin, cayenne pepper, black pepper, and turmeric.
• Cook just until the spices become fragrant, then add the tomato paste. Cook for about an additional 1 - 2 minutes.
• Add the eggplant, poblano pepper, and mushrooms and cook until the vegetables are softened. Add the crushed tomatoes, and salt (you may not need much as the feta is quite salty) then cook for another 4 - 5 minutes.
• Add in the feta cheese in small clumps throughout the mixture. Make sure the cheese is submerged into the tomato sauce.
• Create 5 wells in the pan and add the Eggland's Best eggs into the wells. Lightly run your spatula into the whites to break it slightly and allow it to incorporate some of the tomato. Leave the yolks whole.
• Cook for about 2 - 5 minutes, depending on how hard you want the egg whites. Cover and cook for 1 minute to lightly cook the top of the egg whites, but not much longer, or else you risk cooking the yolks. Sprinkle a pinch of salt and pepper over the Eggland's Best eggs.
• Serve hot with a side of bread. I recommend homemade pita or naan.

SHAKSHUKA

Steps:

• Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
• Preheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper.
• Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.

SHAKSHUKA WITH FETA

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a large (12-inch) ovenproof saute pan over medium heat. Add the onion, fennel, bell pepper, poblano pepper, and jalapeno pepper and cook over medium to medium-high heat for 10 to 12 minutes, stirring occasionally, until the vegetables are tender and starting to brown. Stir in the garlic and paprika and cook for one minute. Add the diced tomatoes, strained tomatoes, 2 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 15 minutes, until the sauce thickens, stirring occasionally.
• Off the heat, carefully break the eggs, one at a time, into a small bowl and slide them onto the vegetable mixture. Crumble the feta around the eggs, sprinkle with salt and pepper, and bake for 15 to 20 minutes, until the egg whites are firm but the yolks are still runny. Sprinkle with the parsley and serve from the pan with the pita bread.

HEALTHY SHAKSHUKA

Steps:

• Heat the oil in a large, non-stick frying pan. Add the onion and peppers and fry over a medium heat for 8-10 mins until the veg is beginning to soften. Add the garlic, cumin, coriander and paprika and fry for 1 min more. Tip in the tomatoes, spinach and 100ml water and bubble until the spinach has wilted, then lower to a simmer and cook, uncovered, for 10 mins. Season to taste.
• Make four indentations in the tomato mixture and gently crack an egg into each one. Cover with a lid or foil and cook over a gentle heat for 8-10 mins, or until the eggs are just set. Uncover, scatter with the fresh herbs and serve.