Shakshuka
Ingredients
RAS EL HANOUT
2 tsp Smoked Paprika, ground
2 tsp Ginger powder, ground
2 tsp Ground cumin, toasted and ground
2 tsp Turmeric, ground
1.5 tsp Cayenne, ground
2 tsp Cloves, toasted and ground
1.6 tsp Cinnamon, ground
2 tsp Salt
HERB OIL
1/2 cup EVOO
1/2 cup Rosted Garlic
1/4 cup Thyme
1/4 cup Parsley
SHAKSHUKA
2 Tbsp EVOO
2 cups Onion, small dice
4 cloves Garlic, minced
1/2 cup Red Bell Pepper, diced
1 cup Yukon Gold Potato, diced
4 each Merguez, rounds cut on bias
3 Tbsp Ras El Hanout(Spice)
1 Tbsp Harissa Paste
Salt, to taste
2 cups San Marzano tomato
1 cup Vegetable Stock
8 each Pete & Gerry Organic Eggs
1 cup Purple Eggplant, diced, no skin
2 cups Spinach, sauteed, chopped
1/4 cup Feta, crumbled
1 Tbsp Mint
2 Tbsp Parsley, finely chopped
4 each Grilled sourdough rubbed with Garlic/herb oil, toasted
Shakshuka
Featuring a lot of vegetables, harissa paste for some heat, and organic eggs, Moroccan Shakshuka is always a favorite.
Preparation
Ras el Hanout: Combine all spices.
Herb Oil: In a small saucepot, bring oil and garlic to a boil. Add parsley and and thyme. Reduce to a simmer for 2-3 minutes. Remove from heat and let steep for 20 min. Strain through chinois with cheesecloth. Cool and set aside.
Shakshuka: In a blender puree tomatoes until smooth. In a medium fry pan, heat oil on medium. Sear merguez and remove from pan. Add onion, garlic, potato, and red bell pepper. Cook until golden, about 5 minutes.
Lower heat a bit and add ras el hanout. Add tomato puree and harissa paste, stir to incorporate and cook for 2-3 minutes.
Separately, dice and roast eggplant in at 350 F oven for 20-30 minutes. Then turn the heat back up and add tomato mixture, eggplant, and spinach. Cook about 5 minutes until thickened. Add eggs on top and cook either in pan or in oven until whites are set. Garnish with cilantro and feta. Grill thick cut slices of sourdough bread and then top with herb oil to accompany. Divide and Serve.
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