Name: Quick Shakshuka (Under 20 Minutes) (Standard)
Prep time: 6 min
Cook time: 9 min
Total time: 15 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1 tbsp Olive oil; 1/2 cup Yellow onion-diced; 2 cloves Garlic-minced; 15 oz Canned crushed tomatoes; 1 tsp Ground cumin; 1/2 tsp Smoked paprika; 1/4 tsp Red pepper flakes; 1/2 tsp Salt; 4 Large eggs; 1/4 cup Feta cheese-crumbled; 1 tbsp Fresh parsley-chopped

Recipe tier

3.0 tbsp Premium extra virgin olive oil
½ cup Roasted piquillo peppers
1 large Large shallot
1 tsp Aleppo pepper flakes
16 oz Tomato passata
1 tsp Ras el hanout
½ tsp Sea salt
1 tsp Honey
4.0 count Pasture raised eggs
2 tbsp Labneh
1 tbsp Pine nuts
1 tsp Micro cilantro
½ tsp Za'atar spice

Equipment

Medium skillet with lid
Wooden spoon
Chef's knife

Instructions

🎙️ Cook with voice coach

1. Heat 3 tbsp Premium extra virgin olive oil in a wide skillet. Add the 1 large minced shallot and 1/2 cup julienned roasted piquillo peppers, sautéing for 4 minutes until the shallots start to caramelize.
2. Stir in 1 tsp Aleppo pepper flakes, 16 oz Tomato passata, 1 tsp Ras el hanout, 1/2 tsp Sea salt, and 1 tsp Honey. Simmer over medium-low heat for 6 minutes to thicken the passata into a rich velvet texture.
3. Carefully crack 4 Pasture raised eggs into the sauce. Cover and poach for 4-5 minutes, or until cooked to preference.
4. Once the eggs are cooked, remove from heat. Use a small spoon to dollop 2 tbsp Labneh across the surface, then garnish with 1 tbsp toasted Pine nuts, 1 tsp Micro cilantro, and a dusting of 1/2 tsp Za'atar spice.

Nutrition per serving

Calories 280