MENU IDEA DETAILS

Shakshuka with Harissa & Cumin Spiced Tomato Sauce

Sauce - Small Batch

  • 1 1/2 Tbsp Ground Cumin
  • 1 1/2 Tbsp Smoked Paprika
  • 1/2 cup Carrots, small dice
  • 1/2 cup Celery, small dice
  • 1 cup Onion, small dice
  • 1-Quart Red Pack Crushed Ground Tomatoes (EH99)
  • 3 Tbsp Harrisa Paste
  • 1/2 tsp Granulated Sugar
  • 10 each - 1 flat Eggs, large
  • 2/3 cup Feta Cheese, crumbled
  • To Taste - Kosher Salt and Black Pepper
  • 1/3 cup Fresh Parsley, chopped
  • 1/3 cup Fresh Cilantro, chopped

Sauce - Full #10 Can

  • 4 1/2 Tbsp Ground Cumin
  • 4 1/2 Tbsp Smoked Paprika
  • 1 1/2 cup Carrots, small dice
  • 1 1/2 cup Celery, small dice
  • 3 cups Onion, small dice
  • 1 #10 can (105oz) Red Pack Crushed Ground (EH99) Tomatoes
  • 1/2 cup Harrisa
  • 1 1/2 tsp Granulated Sugar
  • 30 each - 1 flat Eggs, large
  • 2 cup Feta Cheese, crumbled
  • To Taste - Kosher Salt and Black Pepper
  • 1 cup Fresh Parsley, chopped
  • 1 cup Fresh Cilantro, chopped

Instructions

1: In a Large sauce pan or Rondeau set to medium high heat, add vegetable oil.
2: Add smoked paprika and ground cumin and stir periodically for 30 seconds or until fragrant.
3: Add onions, celery, and carrots to the sauce pan; Season with salt and pepper and stir periodically for 8 minutes or until onions are translucent.
4: Add the harissa and Redpack Crushed Ground Tomatoes to the sauce pan. Reduce to a low simmer and cook, stirring occasionally for 30 minutes.
5: Adjust the seasoning with kosher salt and black pep-per before serving.

 

Shakshuka Assembly
Pre-heat oven to 350°
1: In an oven safe baking dish layer the harissa cumin sauce.
2: Use your large spoon to make small wells In the sauce and crack the eggs into each well.
3: Cover the pan and bake for 5-8 minutes, or until the eggs are cooked to desired doneness.
4: Garnish with chopped cilantro and parsley. Sprinkle Feta Cheese on top, if desired.