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Sweet & Sassy Shakshuka6 portions Dave Martin / Chef |
| • | 4 oz. The Perfect Purée Red Jalapeño Puree, thawed |
| • | 4 oz. tomato sauce/puree |
| • | 2 tbsp. extra virgin olive oil |
| • | 8 oz. sweet onion, halved and thinly sliced |
| • | 4-6 cloves roasted garlic, smashed |
| • | 1 tbsp. fresh oregano, no stems |
| • | 2 tbsp. of 50/50 kosher salt and ground black pepper blend |
| • | 1 can (28 oz.) whole plum tomatoes with juices, coarsely chopped or immersion blended |
| • | 3 oz. feta or goat cheese, crumbled |
| • | 6 large free range eggs (seasoned on top with kosher salt and ground black pepper) |
| • | Kosher salt |
| • | Ground black pepper |
| • | Fresh oregano (garnish) |
| Method: | |
| 1. | Heat oven to 375°F. |
| 2. | Heat oil in a large skillet over medium-low heat. Add onion, Red Jalapeño Puree and tomato sauce/puree. Cook gently until very soft, about 10 minutes. Add roasted garlic, stir in oregano and salt/pepper blend. Cook for a minute and pour in tomatoes and simmer until sauce spends some time together (about 10 minutes). Remove from heat and check for seasoning- add more oregano or a pinch of salt and pepper, as needed. |
| 3. | Grab 6 mini paella style pans. Place 4-6 oz of warm cooked tomato sauce into the pans and sprinkle with feta and gently crack 1-2 eggs on top of the sauce. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 5-8 minutes. |
| 4. | Sprinkle with fresh oregano and serve. |