Roasted Vegetable Shakshuka

Exotic ingredients brought together to add intense flavors to a plant-forward application.​ Freshly cracked eggs are poached in a robust roasted vegetable shakshuka sauce featuring Custom Culinary® Gold Label Savory Roasted® Vegetable Base. Served topped with crumbled feta cheese, sliced red onion, crispy fried chickpeas, and fresh cilantro, and a side of grilled pita bread.


What You'll Need

  Roasted Vegetable Shakshuka
¼ cup Oil, Olive, Extra Virgin
¼ cup Garlic, fresh, minced
¼ cup Peppers, Jalapeno, minced
½ cup Peppers, Yellow, medium diced
3 cups Tomatoes, canned, crushed
¼ cup Gold Label Savory Roasted® Vegetable Base
1 tbsp. Cumin, ground
4 each Eggs, whole, large
½ Tbsp. Oil, olive, extra virgin
¼ cup Cheese, feta, crumbled
¼ cup Onion, red onion, julienned, ¼”
¼ cup Fried chickpeas, prepared, 
¼ cup Cilantro, fresh, whole leaves
  Grilled Bread
8 pcs. Bread, pita/naan, grilled (sub recipe)
2 ea. Dough, prepared, pizza or pita style 6 oz. portions
1 Tbsp. Oil, olive, extra-virgin
½ Tbsp. Salt-Sea, course
PREPARATION

  1. Shakshuka
  2. In a large cast iron skillet or saucepan over medium-high heat for 2-3 minutes
  3. Add oil, garlic, and peppers
  4. Sauté for 2-4 minutes or until the vegetables are translucent
  5. Next add, the tomatoes, the Custom Culinary® Gold Label Roasted Vegetable Base, and cumin and cook for another 5-7 minutes or until the vegetable and tomatoes are stewed nicely
  6. Using the back of a spoon, make 4 spaced out craters in the stewed tomato mix, and crack and egg placing all four eggs gently into the craters
  7. Drizzle the eggs with a little olive oil
  8. Place the pan of tomatoes and egg into a pre-heated convection oven for 10-15 minutes or until the eggs are cooked to your specifications
  9. Once the eggs are cooked, remove the pan from the oven
  10. Sprinkle with the feta cheese, top with red onions, fried chickpeas, and cilantro
  11. Garnish with grilled bread and serve
  12. Grilled Bread
  13. Pre-heat your grill to high for 5-10 minutes
  14. While the grill is pre-heating and on a floured work surface, roll out the two dough balls into flat and round circles about ½ inch thick
  15. Brush a parchment lined ½ sheet pan with olive oil
  16. Place the rolled-out dough rounds onto the sheet pan and finish by brushing the top of the dough with the remainder of the olive oil and sprinkle with salt
  17. At the grill, place the dough onto the hot parts of the grill
  18. Sprinkle un-seasoned side of the dough with a little more salt
  19. Grill the bread 2-3 minutes on each side or until the bread is charred and cooked through on the inside
  20. Remove bread from the grill and place onto a cutting board
  21. Cutting each round into 4 pieces each
  22. Serve immediately or grill rounds ahead of time and cut bread at time of service

CHEF'S TIP