Shakshuka made with Strong Sauce
Brunch is always a great idea, but the recipes can get mundane, especially savory ones. We tried something new this weekend with a Strong Sauce inspired Shakshuka.
What is Shakshuka one may ask? Shakshuka is an ancient North African dish that is gaining in popularity all across America. This Tunisian single pan recipe has a foundation of tomatoes, white beans, onions and peppers. Simply seasoned with cumin and paprika.
It sounds complicated but this simple and easy to prepare dish makes an excellent brunch option for those lazy mornings when you have a group to feed. We substituted the always versatile Strong Sauce for tomatoes to had additional protein and flavor to the dish. Not only was it delicious, it raised the protein content by 10%!
- 2 Tablespoon Olive Oil
- 1 medium red onion, chopped
- 1-2 Jalapenos, seeds removed, chopped
- 1 red bell pepper, seeds removed, chopped
- 2 garlic cloves, minced
- 2 teaspoons cumin, seeds or ground
- 2 teaspoons paprika
- S&P to taste
- 1 Fifteen ounce can of cannellini beans, drained and rinsed
- ¼ cup capers
- 14 ounces Strong Sauce
- 6 eggs
- ¼ cup chopped parsley, cilantro or dill. Your preference.
- Warm the oil in a skillet and add the onion and peppers, season.
- Sauté until translucent and add the garlic and spices.
- Continue to sauté until the vegetables start to color.
- Add the beans, capers and Strong Sauce.
- Bring to a simmer and crack the eggs into “pockets” made in the skillet.
- Cook on low and allow the eggs to poach in the Shakshuka. You may use a lid to speed things along.
- Once the eggs are cooked to your liking, garnish with the fresh herbs and serve with your choice of bread.