Shakshuka with Harissa & Cumin Spiced Tomato Sauce
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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.