Shakshuka

by Chrissy

Shakshuka Stuffed Acorn Squash_LYK7

Shakshuka, my friends, is the best tomato dish out there. I am convinced.

Shakshuka Stuffed Acorn Squash_LYK4

And it is pretty. Oh so pretty.

Shakshuka Stuffed Acorn Squash_LYK5jpg

One of my good friends, Erin, gave me the recipe for Shakshuka. She swears by it’s goodness and authenticity, so naturally I was sure to make this as soon as I could gather the ingredients.

Shakshuka Stuffed Acorn Squash_LYK6

I just recently planted a flourishing herb garden in a couple of various-sized pots and it makes my heart leap to go fetch some herbs from it.

Since basil usually gets used in larger batches so I was sure to plant some extra basil. Running out simply isn’t an option.

Shakshuka Stuffed Acorn Squash_LYK8

This tasty recipe is pretty basic and can be served a few different ways and it can be spiced up or down depending on preference. Something with this level of flexibility is the perfect crowd pleaser.

Plus, you cannot help but to think that you are oh so fancy and cultured to be creating this ethnic masterpiece.

Shakshuka Stuffed Acorn Squash_LYK12

After indulging in this recipe, I found a perfect way to utilize the left overs. You’ll have to wait until a little later this week to see what I did with it, but the picture prior might help direct  you to the right answer. It’s all about squash. Squash and Shakshuka.

 

Shakshuka

Print Recipe!

Serves 3-4

Ingredients:

2 Tbsp Olive oil

1/2 medium yellow, peeled and diced

1 clove garlic, minced

2 cans (14 oz each) Fire Roasted diced tomatoes

1 small zuchhini, diced

½ red bell pepper, diced

1/2 cup vodka sauce

1/4 cup basil, chopped, plus more for garnish

½ tsp cayenne pepper

1 tsp cumin

1 ¼ tsps smoked paprika

Sriracha, to taste

1 tsp white sugar (optional)

Salt and pepper, to taste

5-6 eggs

1 Tbsp fresh chopped basil (optional, for garnish)

Plain nonfat Greek yogurt, for topping

Directions:

Heat up olive oil, add onions and garlic, cook for 4-5 minutes. Add red bell pepper and zucchini and cook for another 3-4 minutes. Add canned tomatoes and vodka sauce, stir until blended. Add basil, spices and Sriracha and mix in.

Simmer over medium heat for 7-8 minutes. It will starts to reduce. Make little holes (as deep as possible) in the sauce with your spoon and crack the eggs down into them.

Cover the pan and let eggs cook over easy in the tomato broth. This should only take 2-4 minutes. When the egg whites are set, the yolks will still be a little runny, but cooked through enough. Once the egg whites are cooked through and yolks are cooked to preferred doneness, immediately pull off the stove and ladle into bowls. Add a dollop of greek yogurt and garnish with more basil.

Enjoy immediately, serving with toast, or perhaps inside roasted squash, or a bowl of bread.

From the Little Yellow Kitchen,

Chrissy

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