The Hood’s Shakshukka

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

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

Shakshukka
Yields1 Serving
 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
1

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

2

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

3

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

4

Add tomatoes and tomato paste.

5

Add 250ml of water and bring to boil.

6

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

7

Turn off, and set aside to cool.

Plating
8

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

9

Mix in bocconcini.

10

Bake for 15 min at 350 degrees

11

Add poached eggs on top.

12

Garnish with feta and parsley

Category

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

1

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

2

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

3

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

4

Add tomatoes and tomato paste.

5

Add 250ml of water and bring to boil.

6

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

7

Turn off, and set aside to cool.

Plating
8

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

9

Mix in bocconcini.

10

Bake for 15 min at 350 degrees

11

Add poached eggs on top.

12

Garnish with feta and parsley

The Hood’s Shakshukka

Leave a Reply

2049 Pine St, Burlington - thehoodrestaurant.ca - 905.297.1525" />