Products used in this recipe
Shakshuka
Yield: 10 Servings (8 oz.)
Yield: 10 Servings (8 oz.)
| Ingredient | Weight | Measure |
|---|---|---|
| Traditional: Tater Gems® 6/5lb | 16 oz. | |
| Olive oil | 1 fl. oz. | |
| Crushed red pepper flakes | 1 Tbsp. | |
| Garlic, minced | 1 Tbsp. | |
| Paprika | 4 1/2 Tbsp. | |
| Cumin, ground | 2 Tbsp. | |
| Simplot RoastWorks®: RTE Flame-Roasted Peppers & Onions Blend 6/2.5lb | 8 oz. | |
| Whole peeled tomatoes, canned | 28 oz. | |
| Eggs, whole | 12 count | |
| Feta cheese, crumbled | 2 oz. | |
| Cilantro, chopped | 1/4 cup |
Preparation Instructions:
- Step 1
- Preheat oven to 350°F.
- Step 2
- Prepare Tater Gems® according to package instructions.
- Step 3
- Heat olive oil in cast iron or oven-proof pan over medium heat. Add chili flakes and garlic, stirring until lightly brown but not burnt. Add paprika and cumin, stir until fragrant. Add peppers and onions and whole peeled tomatoes, crushing them with a spoon. Cook until flavors have been combined. Season with salt and pepper.
- Step 4
- Using a spoon, make holes in the sauce and crack an egg into it. Repeat until all eggs are added. Add crisp Tater Gems® pushing them halfway into the sauce without breaking the eggs. Place pan into a preheated 350°F oven and cook until egg whites are barely set and yolks are still runny, about 6-10 minutes. Sprinkle with feta cheese and chopped cilantro.
