Roasted Vegetable Shakshuka

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. A craveworthy option to wake up your breakfast or brunch menu!

Made with:

9800 - Gold Label Savory Roasted Vegetable Base

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

Shakshuka

In a large cast iron skillet or saucepan over medium-high heat for 2-3 minutes
Add oil, garlic, and peppers
Sauté for 2-4 minutes or until the vegetables are translucent
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
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
Drizzle the eggs with a little olive oil
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
Once the eggs are cooked, remove the pan from the oven
Sprinkle with the feta cheese, top with red onions, fried chickpeas, and cilantro
Garnish with grilled bread and serve

Grilled Bread

Pre-heat your grill to high for 5-10 minutes
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
Brush a parchment lined ½ sheet pan with olive oil
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
At the grill, place the dough onto the hot parts of the grill
Sprinkle un-seasoned side of the dough with a little more salt
Grill the bread 2-3 minutes on each side or until the bread is charred and cooked through on the inside
Remove bread from the grill and place onto a cutting board
Cutting each round into 4 pieces each
Serve immediately or grill rounds ahead of time and cut bread at time of service

CHEF'S TIP