|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|
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.
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.