Shakshuka

Our CSA provides the perfect veggies for shakshuka: a middle eastern dish that makes for a great brunch or dinner. Though it calls for canned tomatoes, it tastes even better with fresh ones (just chop them up and add to the pan as instructed).

Shakshuka with Feta by Melissa Clark, New York Times

Time: 50 minutes

Yield: 4-6 servings

Ingredients:

3tablespoons extra-virgin olive oil

1 large onion, halved and thinly sliced

1-2 bell peppers, seeded and thinly sliced3garlic cloves, thinly sliced

1teaspoon ground cumin

1teaspoon sweet paprika⅛teaspoon ground cayenne, or to taste

1(28-ounce) can whole plum tomatoes with their juices, coarsely chopped

¾teaspoon kosher salt, plus more as needed

¼teaspoon black pepper, plus more as needed

5ounces feta, crumbled (about 1¼ cups) - optional

4-6large eggs

Chopped cilantro or parsley, for serving

Instructions:

Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with ¾ teaspoon salt and ¼ teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.

Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce. Good with a fresh piece of bread or pita!

Shakshuka

Makes one cast iron skillet

Tiffany’s recipe is an amalgamation of multiple recipes and personal preference, but here is an NYT version of the dish:

Ingredients

• 5 roma or plum tomatoes, rough chopped

• 4 garlic cloves, rough chopped

• 1 onion, rough chopped

• 5 eggs (or more - however many you can fit)

• Olive oil

• Fresh cilantro

• Salt & pepper

• 1 tsp smoked paprika

• 1 tsp harissa (can sub with chipotle powder + chili powder + cumin + coriander + dried parsley + cayenne + sriracha)

• Feta cheese (optional)
  

  Note: Being careful not to overload the pan, feel free to add in any fresh veggies you'd like, such as bell pepper, poblano pepper, zucchini, or summer squash.

Directions
1. Add generous amount of olive oil to pan and set heat to medium high
2. Add onion and garlic, then lower the heat to medium-low. Add some salt and black pepper. Don’t burn.
3. Once onions are translucent, add teaspoon smoked paprika and mix in for a few minutes until fragrant
4. Stir in tomatoes, and add a dash more salt and pepper
5. Cover for 10-15 min to cook down. Stir occasionally to break up the tomatoes and keep from sticking to the pan
6. Once the tomatoes are cooked down, add in harissa or spice mixture and mix everything well. Taste and adjust spices as needed. Add in feta, if preferred.
7. Making small pockets in the mixture, crack eggs directly in. Try to evenly distribute throughout the pan
8. Cover pan and poach the eggs until whites are cooked but the yolks are still runny
9. Garnish with fresh cilantro. To serve, scoop out an egg per serving. Serve with tahini and crusty bread or flatbread.