Mediterranean Vegetable Shakshuka


*This recipe was created for 24 servings. To adjust the serving quantity, enter a new yield (24 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Shakshuka Spice Blend
Granulated sugar 1 1/8 cups
Club House Cumin, Ground 1/3 cup
Club House Smoked Paprika 1/3 cup
Club House Pepper, Black Coarse Grind 4 tbsp
Club House Caraway Seed 4 tbsp
Club House Garlic Powder 2 tbsp
Club House Turmeric, Ground 2 tbsp
Club House Cayenne Pepper, Ground 1 tbsp
Club House Cinnamon, Ground 1 tbsp
Mediterranean Vegetable Shakshuka
Olive oil 6 tbsp
Eggs 3 to 6
Chopped fresh parsley 6 tbsp
FInely chopped yellow onion 3 cups
Minced fresh garlic 2 tbsp
Diced eggplant (1/2-inch dice) 3 qt
Diced zucchini (1/2-inch dice) 3 qt
Club House Sea Salt, French Mediterranean 2 tbsp
Club House Dill Weed 2 tbsp
Club House Fennel Seed 1 tbsp
Canned crushed tomatoes 3 qt

chef's tip

Test Kitchen Tips: 
• Shakshuka Spice Blend is a savory mix of cumin, smoked paprika, black pepper, caraway, garlic, turmeric, cinnamon and red pepper. It is a favorite seasoning throughout North Africa and the Middle East, and growing in popularity around the globe. 

• Store the leftover Shakshuka Spice Blend in tightly covered jar in cool, dry place.

• Use the leftover Shakshuka Spice Blend to prepare Classic Shakshuka and Huevos Rancheros Shakshuka.

Instructions

For the Shakshuka Spice Blend, mix all ingredients in small bowl until well blended. Set aside.

For the Mediterranean Vegetable Shakshuka, heat oil in large cast iron skillet on medium heat. Add onion; cook and stir 5 minutes or until translucent. Add garlic; cook and stir 1 minute. Add eggplant and zucchini; cook and stir 10 to 15 minutes or until vegetables are tender. Reduce heat to medium-low. Add 6 tablespoon of the Shakshuka Spice Blend, salt, dill and ground fennel; stir to coat vegetables. Increase heat to medium. Add tomatoes; cook and stir constantly 3 to 5 minutes or until sauce has thickened slightly. Reduce heat to low. Make 3 to 6 indentations with back of wooden spoon into sauce mixture. Break eggs into each indentation. Cover. Cook 10 to 15 minutes (10 minutes for soft yolks or 15 minutes for firm yolks). Sprinkle with parsley. Serve with crusty bread.

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