SUMMER TIME

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Hello ladies and gents this is the viking telling you that today we are talking about 

Shakshuka

Shakshuka is by far the easiest way to impress your guests at brunch. It's mildly spicy, full of flavor, and has perfectly runny eggs. The rich tomato sauce will balance those delicious Banana Pancakes you're whipping up too. 

YIELDS:
8 SERVINGS

INGREDIENTS
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. large onion, sliced
  • 2 red bell peppers, sliced 
  • 3 cloves garlic, minced
  • 2 (28-oz.) cans crushed tomatoes 
  • 1 (14.5-oz.) can diced tomatoes
  • 1 tbsp. harissa, (optional) 
  • 2 tsp. cumin
  • 1 tsp. paprika
  • 1/2 tsp. coriander
  • 1/2 tsp. red pepper flakes 
  • Kosher salt 
  • Freshly ground black pepper
  • 8 large eggs
  • 1/2 c. crumbled feta
  • Freshly chopped parsley, for garnish 
  • Sliced bread, for serving
 INSTRUCTIONS
  1.  Preheat oven to 375°. In a large skillet over medium heat, heat oil. Add onions and cook until caramelized, 20 minutes. Add bell peppers and cook until soft, 5 minutes then add garlic and cook until fragrant, 1 minute more. Pour in tomatoes, harissa, and spices and season with salt and pepper. Let simmer to thicken slightly, 10 minutes.
  2. Transfer sauce to a 9”-x-13” baking pan. Make 8 wells in sauce then crack an egg into each well. Season eggs with salt and pepper. Cover with aluminum foil and bake until egg whites are just set, 12 to 15 minutes.
  3. Top with feta and garnish with parsley. Serve warm with bread.
And as always have a chilled day from the Viking.

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