[cooked-sharing]
The Hood's Shakshukka
Recipe courtesy of The Hood - Visit them at 2049 Pine St, Burlington - thehoodrestaurant.ca - 905.297.1525
Ingredients
- 3-4 tablespoons Extra Virgin olive oil
- 1 medium, white onion (diced)
- 3 cloves garlic (roasted and pureed)
- 1 red bell pepper
- 1 eggplant (peeled)
- 1 zucchini (peeled)
- 3 tomatoes (boiled, peeled & diced)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt, (adjust to taste)
- 1 teaspoon pepper, (adjust to taste)
- ¾ tomato paste
- Handful chopped cilantro
- 3-4 small bocconcini cheese balls
- 1 big tablespoon of feta
- 2 eggs
- Half a handful of parsley
Instructions
- In a large pot, heat the oil over medium - low heat.
- Add the onions, garlic, eggplant, zucchini and bell pepper.
- Let sweat for 5 -10 minutes, until all components are soft (do not brown).
- Add tomatoes and tomato paste.
- Add 250ml of water and bring to boil.
- Add cumin, coriander, salt, pepper, and cook, uncovered, stirring occasionally, until the sauce is slightly thickened.
- Turn off, and set aside to cool.
Plating
- In a bowl (that can go in the oven) place 3 spoonful’s of the Shakshukka mixture.
- Mix in bocconcini.
- Bake for 15 min at 350 degrees
- Add poached eggs on top.
- Garnish with feta and parsley