Shakshuka

Shakshuka
Yields1 Serving
  2 tablespoons Ontario Cold Pressed Canola
  1 medium Ontario onion, diced
  3 cloves Ontario garlic, thinly sliced
  1/2 – 1 Ontario chile pepper,minced
  1 1/2 teaspoons salt
  1 teaspoon freshly ground black pepper
  1 teaspoon smoked paprika
  1 teaspoon caraway seeds, crushed
  1 teaspoon cumin seeds, crushed
  1/2 teaspoon turmeric
  2 pounds (1kg) ripe Ontario hothouse tomatoes, cored and diced
  2 tablespoons tomato paste
  2 teaspoons Ontario honey
  1 teaspoon Ontario apple cider vinegar
  1 cup Ontario sheeps milk feta cheese, cut into bite-sized cubes
  6 Ontario eggs
 
 Optional: garnish with fresh parsley to keep things traditional, or do as we do in my house… lots of fresh cilantro!
1

In a wide skillet or cast iron pan, heat the oil over medium high heat.

2

Add the onions and the garlic and cook for 5 minutes, until soft and wilted. Add the chile pepper, the salt, pepper, and spices. Cook for a minute, stirring constantly.

3

Add the tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium, and cook for 15 minutes, or until the sauce has thickened somewhat.

4

Turn off the heat and press the cubes of feta into the tomato sauce.

5

With the back of a spoon, make 6 indentations in the sauce. Crack an egg into each indentation, then drag a spatula gently through the egg whites so it mingles a bit with the tomato sauce, being careful not to break the yolks.

6

Turn the heat back on so the sauce is at a gentle simmer, and cook for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time-to-time. Cover, and cook 2 to 3 minutes, until the eggs are cooked to your liking — I like mine runny!

7
8

source: ontarioculinary.com

Category

Ingredients

  2 tablespoons Ontario Cold Pressed Canola
  1 medium Ontario onion, diced
  3 cloves Ontario garlic, thinly sliced
  1/2 – 1 Ontario chile pepper,minced
  1 1/2 teaspoons salt
  1 teaspoon freshly ground black pepper
  1 teaspoon smoked paprika
  1 teaspoon caraway seeds, crushed
  1 teaspoon cumin seeds, crushed
  1/2 teaspoon turmeric
  2 pounds (1kg) ripe Ontario hothouse tomatoes, cored and diced
  2 tablespoons tomato paste
  2 teaspoons Ontario honey
  1 teaspoon Ontario apple cider vinegar
  1 cup Ontario sheeps milk feta cheese, cut into bite-sized cubes
  6 Ontario eggs
 
 Optional: garnish with fresh parsley to keep things traditional, or do as we do in my house… lots of fresh cilantro!

Directions

1

In a wide skillet or cast iron pan, heat the oil over medium high heat.

2

Add the onions and the garlic and cook for 5 minutes, until soft and wilted. Add the chile pepper, the salt, pepper, and spices. Cook for a minute, stirring constantly.

3

Add the tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium, and cook for 15 minutes, or until the sauce has thickened somewhat.

4

Turn off the heat and press the cubes of feta into the tomato sauce.

5

With the back of a spoon, make 6 indentations in the sauce. Crack an egg into each indentation, then drag a spatula gently through the egg whites so it mingles a bit with the tomato sauce, being careful not to break the yolks.

6

Turn the heat back on so the sauce is at a gentle simmer, and cook for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time-to-time. Cover, and cook 2 to 3 minutes, until the eggs are cooked to your liking — I like mine runny!

7
8

source: ontarioculinary.com

Shakshuka

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