You know how I feel about baked egg dishes, but this version called Shakshuka originally from Tunisia, and considered to be Israel’s most famous breakfast dish, has taken the internet by storm. Today in partnership with Safeway and Earthbound Farms we’re sharing an amazing recipe with feta and greens to make it…
Last month I visited Earthbound Farms in partnership with Safeway. I’ve loved these farm tours, and learn so much from each visit about where our food comes from and how it get to our table. Last month we were able to watch both a spring greens harvesting and a broccoli harvest. After, we visited the brand new Earthbound Farm Stand for a salad challenge and delicious harvest lunch with delicious artisan oils from La Tourangelle and yummy meats with Foster Farms (their new protein bites are delicious!). Here is a slideshow of photos from the day and some details if you’d like to see:
A Visit to Earthbound Farms
Inspired by all the amazing Earthbound Farm greens, we’re sharing a really delicious Shakshuka recipe. It’s yummy warm comfort food for winter, and a great dish for a big crowd to share together during the holidays. You can also throw lots of greens and veggies in there as well!
It’s simple to make with ingredients you probably have on hand. It can be gluten free (just omit the dipping bread). It’s easy to make ahead (or even freeze!) and then add the eggs on top. It’s all made in one pot. And lastly, it can be adapted in so many ways and easy to throw in extra veggies and greens for added nutrients. We added in the riced cauliflower and broccoli mix from Earthbound Farms, and some of their greens mix.
Here’s how to make it:
Shakshuka with Feta and Greens (adapted from this NYT recipe)
3 tablespoons extra-virgin olive oil (try the La Tourangelle artisan ones, they’re so good!)
1/2 large onion, halved and thinly sliced
1/2 large red bell pepper, seeded and thinly sliced
Large handful of greens like spinach and kale
Other veggies cut small you might have on hand like this EarthBound Farms Cauliflower and Broccoli Riced Veggie Mix and cut tomatoes
3 garlic cloves, thinly sliced
2 teaspoon ground cumin
2 teaspoon sweet paprika
¼ teaspoon cayenne, or to taste
2 (28-ounce) cans whole plum tomatoes with juices, coarsely chopped
1 teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
5 ounces feta cheese, crumbled (about 1 1/4 cups)
6 large eggs
Chopped cilantro, for serving
Hot sauce, for serving
Heat oil in a large skillet over medium-low heat. Add onion and pepper, riced veggies. Cook gently until very soft, about 20 minutes. Add in cut tomatoes (if using) garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in canned tomatoes and handful of greens and season with salt and pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
Gently crack eggs into skillet over tomatoes. Transfer skillet to oven and bake until eggs are just set, but still runny about 3-5 minutes. Watch carefully, don’t let them overbake!
Sprinkle with cilantro, a bit more feta, and serve with hot sauce and crusty bread. You can either keep it at the middle of the table for a family dipping session, or serve into individual dishes. YUMMY it’s so good. Give it a try and let me know what you think!
Thanks to Safeway for sponsoring this post. $20 Off + FREE Delivery on your 1st online order*when you spend $75 or more. Be sure to enter Promo Code: SAVE20 at online checkout. Valid thru 12/31/18
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