Recipe courtesy of The Hood - Visit them at 2049 Pine St, Burlington - thehoodrestaurant.ca - 905.297.1525
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
1
In a large pot, heat the oil over medium - low heat.
2
Add the onions, garlic, eggplant, zucchini and bell pepper.
3
Let sweat for 5 -10 minutes, until all components are soft (do not brown).
4
Add tomatoes and tomato paste.
5
Add 250ml of water and bring to boil.
6
Add cumin, coriander, salt, pepper, and cook, uncovered, stirring occasionally, until the sauce is slightly thickened.
7
Turn off, and set aside to cool.
Plating
8
In a bowl (that can go in the oven) place 3 spoonful’s of the Shakshukka mixture.
9
Mix in bocconcini.
10
Bake for 15 min at 350 degrees
11
Add poached eggs on top.
12
Garnish with feta and parsley
CategoryDinner
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
