Tomato Shakshuka
- Prep Time: 15 minutes
- Cooking Time: 65 minutes
- Serves 4
Ingredients
- 2 ¼ tablespoons jalapeno, diced
- ⅓ cup onion, chopped
- 2 cups Backyard Farms Tomatoes on the Vine, chopped
- 1 poached egg (optional)
- 1 teaspoon garlic
- 2 ¼ tablespoons olive oil
- 1 ½ teaspoons cumin
- 1 teaspoon paprika
- 2 teaspoons harissa
- Pinch cayenne pepper
- Salt, to taste
- Cilantro, to taste
- Lemon juice, to taste
Preparation
Add the olive oil to the pot, preferably a stainless steel pot, and add in onion and garlic and gently cook until translucent. Add the jalapeno, and spices and harissa and cook for another 5-10 minutes. Once the peppers are cooked add the tomatoes and let stew for 45 minutes, the water from the tomatoes should be cooked completely out. Make sure to add a pinch of salt during each step of the cooking. To finish, top with poached egg and add fresh cilantro, parsley, lemon juice and salt to taste.
Courtesy of Matt Ginn, Head Chef at Evo Kitchen and Bar in Portland, ME
