Sweet & Sassy Shakshuka

6 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)
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.