Shakshuka is a delicious, nutritious breakfast or brunch that originates from North Africa and the Middle East. Naturally, the dish is full of spices and we had to use our own to make it a Mendocino recipe. Most of the common spices used in shakshuka include paprika, cumin, and chili powder. In this recipe, we use all the common ingredients and our Ground Chile Guajillo to pair the smoky undertones and fire roasted tomatoes together.
4 eggs
1-2 tbsp EVOO
4-6 baby bell peppers, finely chopped
1 medium yellow onion, finely chopped
4-6 garlic cloves, minced
1 can chopped fire roasted tomatoes (14.5 oz)
1 ½ tbsp tomato paste
1/2 tsp Mendocino Spices Smoked Paprika
½ tsp Mendocino Spices Ground Coriander
1 tsp Mendocino Spices Ground Cumin
2 tsp Mendocino Spices Ground Guajillo
Mendocino Spices Crushed Red Pepper, to taste
Mendocino Spices All-Purpose Seasoning, to taste
1 cup crumbled feta
1. Preheat oven to 350 degrees F.
2. Heat the EVOO over medium heat in a large skillet. Add onions and baby bell peppers, then season with Mendocino Spices All-Purpose Seasoning. Cook stirring until soft and translucent.
3. Add the garlic and Mendocino Spices. Add a little more All-Purpose Seasoning.
4. Stir in the tomato paste, followed by the chopped tomatoes and simmer until slightly thickened.
5. Taste the sauce and adjust seasonings, as needed.
6. Transfer tomato mixture among 4 small cast-iron cocottes and create a well in the center of each. Crack an egg in each well.
7. Bake uncovered until the whites are cooked but the yolk is still runny; check for doneness at 15-18 minutes.
8. Sprinkle with Mendocino Spices Crushed Red Pepper or De Arbol Hot Sauce. Serve immediately with a crusty baguette.