inthekitchen
Market Vegetable Shakshuka
Prep this dish night before for a stunning and simple breakfast . Mix it up each season by using whatever veggies are fresh at the market .
INGREDIENTS Assorted seasonal vegetables ( garlic scapes , peas , carrots , zucchini , and greens ) olive oil salt and pepper 3 Tbsp olive oil 1 yellow or white onion , thinly sliced 1 red or yellow pepper , thinly sliced 4 cloves of garlic , minced 1 tsp ground cumin 1 tsp paprika 1 / 4-1 tsp chile flakes or 1 fresh jalapeño , minced 1 L canned diced tomatos eggs ( 2 per person ) flatleaf parsley feta or parmesan cheese
METHOD 1 . Preheat oven to 350˚F . Toss seasonal vegetables with oil and season with salt and pepper , to taste . Roast vegetables 6-8 minutes , until barely cooked . 2 . Heat 3 Tbsp olive oil and sautée onion and pepper over low heat until cooked , almost carmelized . Add jalapeño ( if using ) and garlic . Cook for another few minutes . 3 . Add cumin , paprika , and chile flakes ( if using ) and tomatoes .
4 . Simmer until sauce has thickened ( the time will depend on the water content of tomatoes ). Taste and season with salt and pepper if needed . 5 . Add roasted vegetables and bring the sauce to a gentle simmer . 6 . Crack eggs into the sauce . Cover and cook until eggs are set , or cooked to your liking . 7 . Sprinkle with flatleaf parsley and cheese .
Yield 4 servings
ciao ! / aug / sep / two thousand fifteen 11