Shakshuka Recipe

Directions

1. 1

   Prepare the Vegetables

   Dice the onion and bell pepper, and mince the garlic. Cut the heirloom squash into bite-sized pieces and set aside.

2. 2

   Sauté the Base

   In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

3. 3

   Add Garlic and Bell Pepper

   Add minced garlic and diced bell pepper to the skillet. Cook for another 3-4 minutes until softened.

4. 4

   Create the Sauce

   Stir in the canned diced tomatoes, ground cumin, paprika, salt, and black pepper. Simmer for about 10-15 minutes until the sauce thickens.

5. 5

   Prepare the Broccoli and Squash

   While the sauce simmers, steam or blanch the broccoli florets until bright green and tender. In a separate pan, char the heirloom squash in a bit of olive oil until golden.

6. 6

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack the eggs into small bowls and gently slide them into the water. Poach for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon.

7. 7

   Assemble the Dish

   Once the sauce is ready, stir in the charred broccoli and squash. Top with poached eggs and crumble goat cheese over the top.

8. 8

   Prepare the Bread

   Grill the rustic bread slices until golden and crispy on both sides.

9. 9

   Garnish and Serve

   Sprinkle fresh herbs over the shakshuka and serve hot with grilled rustic bread on the side.