Cypress Grove’s Sgt. Pepper adds a kick of spice and creamy tang to this classic Middle Eastern dish.
Spicy Shakshuka with Cypress Grove’s Sgt. Pepper
If you don’t want to heat up your oven, this dish can be finished on the stovetop as well. When it’s time to cook the eggs, cover the pan with a lid and cook until the whites have set.
- ¼ cup olive oil
- 1 large onion, diced
- 1 large red bell pepper, diced
- Kosher salt
- 4 garlic cloves, minced
- 1 teaspoon cumin seeds
- 1 teaspoon smoked or sweet paprika
- 1/2 teaspoon turmeric
- 2 teaspoons harissa (or ½ –1 chili pepper), less or more to taste
- 2 tablespoons tomato paste
- 1 28-ounce can diced or crushed tomatoes (or about 2 pounds of fresh plum tomatoes, cored and finely chopped)
- 1 teaspoon honey, plus more to taste (optional)
- 4 to 6 eggs
- Freshly cracked black pepper
- ¼ cup cilantro leaves, to garnish
- 4 ounces Cypress Grove Sgt. Pepper, crumbled, to garnish
- ►Preheat oven to 375°F.
- ►Heat oil over medium-low heat in a 12-inch skillet. Add onion, pepper, and 1 teaspoon salt, and cook for about 15 minutes, or until vegetables are very soft.
- ►Add garlic, spices, harissa, and tomato paste and cook for a few minutes more, allowing the spices to bloom and garlic to soften.
- ►Stir in tomatoes and season with 1 teaspoon salt and few cracks of black pepper. Simmer for 12 to 15 minutes, or until tomatoes have thickened.
- ►Season to taste, and add honey to offset the sauce’s acidity if needed. Stir in half of the goat cheese.
- ►With a back of a large spoon, make an indent in sauce and gently crack an egg into it. Repeat with remaining eggs. Transfer to oven and bake for 5 to 7 minutes, or until whites have set.
- ►Season each egg with salt and black pepper. Garnish shakshuka with cilantro leaves and the rest of the Sgt. Pepper. Serve immediately with hearty, crusty bread.
- This post was sponsored by Cypress Grove.
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