Curried Shakshuka

Ingredients

Shakshuka:

6

Naturegg Nestlaid, shell eggs

3 cup / 750 ml

tomato sauce

1 tsp / 5 ml

cumin seeds

1 tbsp / 15 ml

curry powder

1 tbsp / 5 ml

smoked paprika

1

onion, diced

1 tbsp

garlic, minced

1

red bell pepper, diced

2

red chili, finely sliced

1 cup / 250 ml

spinach, roughly chopped

1/4 cup / 50 ml

water

1 tbsp / 15 ml

olive oil

1 tsp / 5 ml

kosher salt

1/2 tsp / 2 ml

fresh cracked black pepper

crumbled feta, garnish

sliced scallions, garnish

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Arugula Pesto:

1 1/2 cup / 375 ml

arugula

2 clove

garlic, minced

2 tbsp / 30 ml

pine nuts

1/3 cup / 75 ml

parmesan, grated

1/3 cup / 75 ml

olive oil

1 tbsp / 15 ml

lemon juice

1/2 tsp / 2 ml

kosher salt

Directions

1. In a large heavy bottomed pan on medium heat add olive oil, then cumin seeds.

2. Once cumin seeds become aromatic add onion, salt, black pepper and sauté.

3. Once onion begins to lightly brown, reduce heat to low-medium and add garlic, bell pepper, red chili, curry powder and smoked paprika. Mix well.

4. Deglaze with tomato sauce, water and cook for 10-15 on a low simmer to infuse flavours and thicken the sauce.

5. Once reduced, fold in spinach and create 6 divots in the sauce using the back of a spoon.

6. Crack Burnbrae Farms’ Naturegg Nestlaid shell eggs into each divot, cover and steam for 5-8 minutes depending on your desired doneness.

7. Meanwhile add all ingredients for pesto into a food processor and blend to desired consistency.

8. Remove shakshuka from the heat and garnish with, arugula pesto, feta and scallions.

Tips

1. Thanks to Chef Dev Rajkumar - @chefdevan - for this delicious and flavourful recipe!