26 Dec Shakshuka
Want to spice up your breakfast routine? Or even more stressful, are you hosting an am get-together and need a dish you can pull off flawlessly while mimosas, toddlers, and small talk tug at your attention span? We’ve got you covered, whip up our incredibly easy, but equally eye-catching garlic-infused shakshuka, and have brunch under control in under a half-hour. We portioned our recipe for four attendees, but if you expect more loved ones at your table, simply use a bigger saucepan and multiply the recipe accordingly. Recipe courtesy of Kourtney Paranteau.
Heat Durant Garlic Olive Oil over medium-high heat and melt your fennel and shallot until translucent and aromatic (about four minutes); add cooked sausage and continue to stir until the meat hues a couple of shades darker.
With a wooden spoon break up the tomato paste into the mixture, sprinkle and stir in your spices, and add the bell pepper. Cook for an additional four minutes then wilt the spinach until its volume reduces by half.
Toss the crushed tomatoes into the stew and season with salt and pepper.
Lower temperature to medium-low and allow to stew for 15 minutes.
Once the spices have had the chance to intermingle, carefully crack the four eggs into the pan in different sections of the stew’s surface, and dot evenly with sundried tomatoes. Cover and cook for five to eight minutes depending on how you like your eggs cooked.
Remove from heat and garnish with sundried tomato, cheese, cilantro, pickled onions, lemon zest, and drizzle with a teaspoon of Durant Garlic Olive Oil and serve with bread, potatoes, etc.
Enjoy!
Ingredients
Directions
Heat Durant Garlic Olive Oil over medium-high heat and melt your fennel and shallot until translucent and aromatic (about four minutes); add cooked sausage and continue to stir until the meat hues a couple of shades darker.
With a wooden spoon break up the tomato paste into the mixture, sprinkle and stir in your spices, and add the bell pepper. Cook for an additional four minutes then wilt the spinach until its volume reduces by half.
Toss the crushed tomatoes into the stew and season with salt and pepper.
Lower temperature to medium-low and allow to stew for 15 minutes.
Once the spices have had the chance to intermingle, carefully crack the four eggs into the pan in different sections of the stew’s surface, and dot evenly with sundried tomatoes. Cover and cook for five to eight minutes depending on how you like your eggs cooked.
Remove from heat and garnish with sundried tomato, cheese, cilantro, pickled onions, lemon zest, and drizzle with a teaspoon of Durant Garlic Olive Oil and serve with bread, potatoes, etc.
Enjoy!