Shakshukka
Recipe courtesy of The Hood - Visit them at 2049 Pine St, Burlington - thehoodrestaurant.ca - 905.297.1525
Shakshukka
Shakshukka

The Hood’s Shakshukka

  

October 17, 2018

Recipe courtesy of The Hood - Visit them at 2049 Pine St, Burlington - thehoodrestaurant.ca - 905.297.1525

Ingredients

3-4 tablespoons Extra Virgin olive oil

1 medium, white onion (diced)

3 cloves garlic (roasted and pureed)

1 red bell pepper

1 eggplant (peeled)

1 zucchini (peeled)

3 tomatoes (boiled, peeled & diced)

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon salt, (adjust to taste)

1 teaspoon pepper, (adjust to taste)

¾ tomato paste

Handful chopped cilantro

3-4 small bocconcini cheese balls

1 big tablespoon of feta

2 eggs

Half a handful of parsley

Directions

1In a large pot, heat the oil over medium - low heat.

2Add the onions, garlic, eggplant, zucchini and bell pepper.

3Let sweat for 5 -10 minutes, until all components are soft (do not brown).

4Add tomatoes and tomato paste.

5Add 250ml of water and bring to boil.

6Add cumin, coriander, salt, pepper, and cook, uncovered, stirring occasionally, until the sauce is slightly thickened.

7Turn off, and set aside to cool.

Plating

1In a bowl (that can go in the oven) place 3 spoonful’s of the Shakshukka mixture.

2Mix in bocconcini.

3Bake for 15 min at 350 degrees

4Add poached eggs on top.

5Garnish with feta and parsley

00:00

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