Shakshuka

• NOTE: Acidic foods, like tomatoes, should never be marinated over a long period of time in a cast iron pan. As tomatoes break down, metallic flavors from the pan will leach out into the sauce. Therefore, we recommend a stainless steel or non-stick skillet for this dish.

Shakshuka literally means “a mixture”. It is vegetarian and made from simple, healthy ingredients including either Tomato Chutney or Tomato Bruschetta.

INGREDIENTS:
1 C. chopped red or yellow bell pepper

1 C. chopped onion

1 C. chopped, fresh tomatoes

1 large clove of garlic, minced

1 jar of Tait Farm Tomato Chutney (or Tomato Bruschetta)

1 tsp. ground cumin

salt and pepper to taste

1/2 C. crumbled feta cheese

1/2 C. chopped parsley, cilantro or basil

4 - 6 eggs

2 Tbs. olive oil

In a stainless steel or non-stick skillet (not cast iron*), sauté the pepper and onions in olive oil until translucent. Add the tomatoes, Tomato Chutney, garlic and cumin to the skillet. Simmer for 10 minutes. Season to taste with salt and pepper. With a spoon, make indentations in the tomato mixture. Carefully crack and slip the eggs into the indentations. Cover and cook until eggs are set. Sprinkle with cheese and fresh herbs.