This vibrant shakshuka recipe, courtesy of Sobeys and Eden Food for Change, showcases the power of food rescue and community collaboration.
Ingredients
2 tbsp extra-virgin olive oil
1 cup chopped yellow onion
1 red bell pepper, stemmed, seeded and diced
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/2 tsp ground cumin
Pinch cayenne pepper, optional
One 28 oz can crushed tomatoes
2 tbsp harissa paste
1 cup fresh spinach, chopped
6 large eggs
1/3 cup crumbled feta cheese
1/4 cup fresh parsley leaves
1 avocado, sliced
Tender greens, for garnish, optional
Directions
- Heat the oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet. Add the onion, red pepper, salt and black pepper and cook 6 to 8 minutes or until the onion is soft.
- Reduce the heat to medium-low and add the paprika, cumin and cayenne. Stir and let cook for about 30 seconds, then add the tomatoes and harissa paste. Simmer for 15 minutes until the sauce has thickened.
- Add the spinach and stir until wilted. Use the back of a spoon to make 6 wells in the sauce. Crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks.
- Sprinkle with the feta, parsley, avocado and greens, if using. Serve with toasted bread for scooping.
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