Spicy Puttanesca Style Shakshuka
VegetarianPreparation Time: 15 min
Cooking Time: 20 min
Serves 4
INGREDIENTS
- 3 tablespoons extra virgin olive oil
- 1 onion minced
- 2 cloves garlic minced
- 1 teaspoon Reese Anchovy Paste
- 2 teaspoon Reese non Pareil Capers
- 24 ounces whole peeled tomatoes 2 cans (800 grams)
- 1 cup cherry tomatoes
- ½ teaspoon cumin
- 1 cinnamon stick
- 1 teaspoon chili flakes
- ½ cup water
- 1 tablespoon unsalted butter ⅛ stick
- 5 large eggs
- Goat cheese optional
- Pinch kosher salt
- Pinch ground black pepper
- ¼ cup cilantro
- 4 slices toasted bread opt
DESCRIPTION
Adding a savory touch to counterbalance the heat from this Spicy Puttanesca Style Shakshuka, is just what Reese is here to do! Our Non Pareil Capers give a salty pop perfectly contrasting each spicy tomato sauce bite, and our Anchovy Paste gives a delightful, savory flare!
DIRECTIONS
1. In a cast iron skillet, heat the extra virgin olive oil over medium. Add the onion and garlic and sauté for 6 minutes, until golden brown.
2. Add Reese Anchovy Paste and Reese non Pareil Capers then pour in the whole peeled tomatoes and smash them lightly with a wooden spoon. Add the whole cherry tomatoes. Add the cumin, cinnamon stick, chili flakes, and water. Let everything simmer for 8-9 minutes on medium heat.2. Add Reese Anchovy Paste and Reese non Pareil Capers then pour in the whole peeled tomatoes and smash them lightly with a wooden spoon. Add the whole cherry tomatoes. Add the cumin, cinnamon stick, chili flakes, and water. Let everything simmer for 8-9 minutes on medium heat.
3. Add the butter and let it melt. Use a wooden spoon to create 5 divots into the sauce for the eggs. Add each egg into a divot and let them cook for 10 minutes. Sprinkle goat cheese over the top, if desired.
4. Sprinkle with salt and pepper.
5. Garnish with cilantro. Serve with some bread on the side and enjoy!
2. Add Reese Anchovy Paste and Reese non Pareil Capers then pour in the whole peeled tomatoes and smash them lightly with a wooden spoon. Add the whole cherry tomatoes. Add the cumin, cinnamon stick, chili flakes, and water. Let everything simmer for 8-9 minutes on medium heat.2. Add Reese Anchovy Paste and Reese non Pareil Capers then pour in the whole peeled tomatoes and smash them lightly with a wooden spoon. Add the whole cherry tomatoes. Add the cumin, cinnamon stick, chili flakes, and water. Let everything simmer for 8-9 minutes on medium heat.
3. Add the butter and let it melt. Use a wooden spoon to create 5 divots into the sauce for the eggs. Add each egg into a divot and let them cook for 10 minutes. Sprinkle goat cheese over the top, if desired.
4. Sprinkle with salt and pepper.
5. Garnish with cilantro. Serve with some bread on the side and enjoy!