RECIPE OF THE WEEK FROM OUR CULINARY INSTRUCTOR KENDRA KOHLER
I love this warm, one-skillet dish, especially on a cool, autumn morning when I have time for a leisurely breakfast. Although, you can’t go wrong serving it for brunch, lunch or dinner! Shakshuka is a North African and Middle Eastern dish made by simmering tomatoes, green bell peppers, onions, garlic and a few spices, then gently poaching eggs in the flavorful mixture. Scattering a 1/2 cup of fresh herbs over the top completes this attractive, vegetarian dish.
Recipe Adapted from Suzy Karadsheh, The Mediterranean Dish
- Extra virgin olive oil
- 1 large yellow onion, chopped
- 1 green bell pepper, chopped
- 2 jalapeños, seeded, chopped (optional)
- 1 tsp. ground coriander
- 1 tsp. sweet paprika
- 1/2 tsp. ground cumin
- 1/4 teaspoon fine salt
- 3 garlic cloves, peeled, chopped
- 6 vine-ripe tomatoes, chopped (about 6 cups chopped tomatoes)
- 1/2 cup tomato sauce
- 6 large eggs
- 1/4 cup loosely-packed, fresh parsley, chopped
- 1/4 cup loosely-packed fresh cilantro, chopped
- Heat 3 tablespoons olive oil in a large skillet until shimmering. Add the onions, green bell peppers, jalapeños, spices and salt. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
- Add the garlic and stir until fragrant, 30-60 seconds.
- Add the tomatoes and tomato sauce. Cover and let simmer about 15 minutes. At this point if mixture is very watery, uncover and cook a bit longer to allow the mixture to reduce and thicken.
- Using a wooden spoon, make 6 evenly spaced out indentations in the tomato mixture. Gently crack an egg into each well or crack each individual egg into a very small bowl and pour from the bowl into each well.
- Reduce the heat, cover the skillet, and cook until the egg whites are set and the yolks are to your liking.
- Uncover and scatter the fresh parsley and cilantro over the top. Serve with warm pita or crusty bread.