Recipes

Shakshuka

:5 min

:35 min

Serves 2

2 tbsp Longo’s Extra Virgin Olive Oil

1 large onion, diced or sliced

1 large hothouse yellow or red bell pepper, diced or sliced

2 cloves garlic, minced

1 tsp Longo’s Essentials Ground Cumin

1 tsp Longo’s Essentials Paprika or smoked mild paprika

1/4 tsp pepper

Pinch Longo's Cayenne; more, if desired

1 jar (350mL) Longo’s Tomato Basil Pasta Sauce

1 cup water

1/2 cup crumbled feta cheese

4 large Longo’s Enriched Coop Eggs

1/4 cup chopped fresh cilantro, parsley, basil or spearmint

1 thinly sliced green onion, green part only (optional)

Hot pepper sauce or Sriracha (optional)

•Heat oil in large skillet over medium heat. Fry the onion, pepper, garlic, cumin, paprika, pepper and cayenne for about 10 minutes or until vegetables are limp. Stir in pasta sauce and water; bring to a boil. Reduce heat and simmer for about 10 minutes, stirring often, or until thickened enough to mound on a spoon. (Make-ahead - Let cool then refrigerate for up to 24 hours. Reheat to continue.)
•Stir in the feta. Reduce heat to low.
•One at a time, make a shallow depression in the sauce, break an egg into a small bowl and slip the egg into the sauce. Cover and simmer very gently for 8 to 10 minutes or until the whites of the eggs are firm, but yolks are still runny. Sprinkle with cilantro, green onion and Sriracha, if using.

Variation: Instead of the pasta sauce, try 2 cups Longo’s Canned Diced Tomatoes.

Per serving: 520 calories