CHEF ROB
Shakshuka is a simple vegetarian, North African dish that is also made throughout the Middle
East; it is often eaten for breakfast. It’s very easy to make as well as a versatile dish that makes
for a great light lunch or dinner when you serve it with a salad
INGREDIENTS
2 Tbsp.
1
3
1
1 tsp
1 tsp
1 tsp
1/2 tsp
1
3 oz
4-6
1 handful
grape-seed or extra-virgin
olive oil
medium onion, peeled and
diced
cloves garlic, peeled and
roughly chopped
bell pepper (red, orange or
yellow), diced
smoked paprika
ground cumin
ground coriander
crushed red pepper flakes
28-oz can diced tomatoes,
with juices
feta cheese, crumbled
eggs
salt and cracked black
pepper to taste
chopped parsley
DIRECTIONS
In a large skillet, heat the oil over medium heat.
Add the onions, garlic and bell pepper and cook,
uncovered, for about 5 minutes, until soft.
Add the smoked paprika, cumin, coriander,
red pepper flakes, a couple pinches of salt, and
tomatoes. Cook, uncovered, stirring occasionally,
for about 10 minutes, or until the sauce is slightly
thickened. While the sauce is cooking, preheat the
oven to roast at 400°F.
Turn pan on low heat. Using a spoon, make 4-6
indentations in the sauce. Carefully crack an egg
into each space, then spoon a bit of the sauce over
each of the egg whites being careful not to disturb
the yolks. Season the eggs with a pinch of salt and
fresh cracked black pepper, then sprinkle the feta
around the eggs. Cover with a lid for 5 minutes, or
until the egg whites are still translucent on top.
Remove the lid, transfer the pan to the oven, and
roast until the eggs are cooked to your liking.
Remove the pan from the oven and sprinkle the
parsley over top. Serve hot with toast or pitas.
- Recipe by Rob Thomas, www.chefrob.ca
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