Shakshuka Egg Bake
2-½ tsp extra virgin olive oil
2-⅓ T harissa
2-½ tsp tomato paste
13-¼ oz red bell peppers; seeded; diced ¼inch
1 oz garlic cloves; minced
⅔ tsp cumin
Salt to taste
2.2 lbs tomato; canned San Marzano; whole peeled
Fresh cilantro, basil and mint for garnish
Heat oil in sauce pot over medium heat. Add harissa, tomato paste, bell peppers, garlic, cumin and salt. Stir & cook over medium heat for 8 to 10 minutes, allowing peppers to soften. Add tomatoes, bring to a gentle simmer and cook for a further 10 minutes until you have a thick sauce, adjust seasoning.
For presentation, heat sauce up, add a dollop of labneh, mix and pour into baking dish, cast iron pan, etc. Crack 4 eggs on top and bake until egg whites are set, approximately
5-6 minutes in a 325⁰F oven. Remove from oven and squeeze fresh lime juice and dollop labneh on top. Garnish with fresh torn cilantro, basil & mint. Serve with Paleo naan bread.
⅔ tsp coriander seeds; pan toasted; crushed with mortar & pestle
¾ tsp caraway seeds; pan toasted; crushed with mortar & pestle
½ oz garlic; micro-planed
1 lb red bell peppers; roasted
3 T extra virgin olive oil
2 tsp raw sugar
4 tsp dried red chili; crushed
Fresh cracked pepper
Combine all ingredients together in a blender, puree until smooth. Harissa is a common condiment that can be purchased from a store as well.
1-½ C goat’s milk yogurt
1-½ C cow’s milk yogurt
½ tsp sea salt
Line mixing bowl with cheesecloth. In a separate bowl mix yogurts and salt together then pour into cheesecloth. Bring edges together forming a tight bundle and tie firmly with a string. Hang bundle over bowl and store in fridge. Allow labneh to hang for 24 to 36 hours, emptying bowl once or twice if needed. After this time, much of the liquid will be gone and the labneh will have turned thick and quite dry, the center remaining creamy. Labneh can be purchased in any international food store. Greek strained yogurt may also be used.
Paleo naan bread
1 C coconut milk; full fat
½ C almond meal
½ C tapioca starch
Combine all ingredients together. In an oiled pan on medium heat, pour two ounces of batter. Once lightly browned, 2-3 minutes, flip and brown other side. Repeat for desired number of portions. Naan can be cooled, stored in fridge and reheated for later use. Raw batter will keep for 24 hours.
Recipe created by: Jason White, Executive Chef Food for Thought