Name: The Hood’s Shakshukka
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

Recipe courtesy of The Hood - Visit them at 2049 Pine St, Burlington - thehoodrestaurant.ca - 905.297.1525

Yields1 Serving

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

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

CategoryDinner

Ingredients