Sweet & Sassy Shakshuka
| Serves | 6 |
|---|---|
| Ingredients | Eggs |
| Menu Part | Entree |
| Cuisine Type | Mediterranean |
Chef Dave Martin
Culinary instructor, consultant and cookbook author
New York City
Shakshuka is a North African-rooted dish that’s usually composed of a saucy tomato and vegetable base topped with poached eggs. Chef Dave Martin spins his variation with red jalapeno puree and goat cheese, making it adaptable to breakfast, brunch, lunch or dinner.
Ingredients
4 oz. frozen red jalapeno puree, thawed
4 oz. tomato sauce or tomato puree
2 tbsp. extra virgin olive oil
8 oz. sweet onion, halved and thinly sliced
4-6 cloves roasted garlic, smashed
1 tbsp. fresh oregano leaves
2 tbsp. 50/50 kosher salt and ground black pepper blend
1 can (28 oz.) whole plum tomatoes with juice, coarsely chopped or clended
3 oz. goat cheese, crumbled
6 large eggs
Kosher salt and ground black pepper, to taste
Fresh oregano leaves, for garnish
Steps
- Preheat oven to 375 F.
- In large skillet over medium-low heat, heat oil. Add onion, red jalapeno puree and tomato sauce. Cook gently until onions are very soft, about 10 minutes.
- Stir in roasted garlic, oregano and salt/pepper blend. Cook for 1 minute; add tomatoes and their juices. Simmer about 10 minutes to blend flavors. Remove from heat and check for seasoning, adding more oregano or a pinch of salt and pepper, as needed.
- Into each of six mini-skillets or paella-style pans, place 4 to 6 ounces warm cooked tomato sauce; sprinkle with goat cheese. Gently crack 1 to 2 eggs on top of sauce. Season with salt and pepper. Transfer skillet to oven and bake 5 to 8 minutes or until eggs are just set. To serve, sprinkle with fresh oregano.
Photo courtesy of The Perfect Purée of Napa Valley