Junior Chef Stars

The Premier Cooking School for Kids and Teens Main menu

Shakshuka with Greek Salad

Home / Recipes / Shakshuka with Greek Salad

Print Recipe
 Shakshuka with Greek Salad
Recipe for the week of April 25-29, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Cuisine Greek
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Yield 6 servings
Ingredients
Shakshuka
  • 2 tablespoons olive oil
  • 1 green bell pepper seeded and diced
  • 1 28- ounce can whole peeled tomatoes
  • 2 tablespoons water
  • 6 large eggs
  • 1 small bunch fresh cilantro chopped for garnish
Shakshuka Spice Mix
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • ¼ teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/8 teaspoon black pepper to taste
  • ¼ teaspoon Salt to taste
For the Salad
  • 1 english cucumber deseeded and cut into halfmoons
  • 1 pint cherry tomatoes halved
  • 2 tablespoons feta cheese crumbled
  • ½ red onion thinly sliced
  • 1/4 cup Kalamata olives thinly sliced
  • Mint leaves roughly chopped for garnish
For the Dressing
  • ¼ cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 garlic clove minced
  • ½ teaspoon dried oregano more for sprinkling
  • ¼ teaspoon Dijon Mustard
  • ¼ teaspoon Salt
  • 1/8 teaspoon black pepper
  • 1 pint cherry tomatoes halved
  • 2 tablespoons feta cheese crumbled
  • ½ red onion thinly sliced
  • 1/4 cup Kalamata olives thinly sliced
  • Mint leaves roughly chopped for garnish
Course Main Dish
Cuisine Greek
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Yield 6 servings
Ingredients
Shakshuka
  • 2 tablespoons olive oil
  • 1 green bell pepper seeded and diced
  • 1 28- ounce can whole peeled tomatoes
  • 2 tablespoons water
  • 6 large eggs
  • 1 small bunch fresh cilantro chopped for garnish
Shakshuka Spice Mix
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • ¼ teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/8 teaspoon black pepper to taste
  • ¼ teaspoon Salt to taste
For the Salad
  • 1 english cucumber deseeded and cut into halfmoons
  • 1 pint cherry tomatoes halved
  • 2 tablespoons feta cheese crumbled
  • ½ red onion thinly sliced
  • 1/4 cup Kalamata olives thinly sliced
  • Mint leaves roughly chopped for garnish
For the Dressing
  • ¼ cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 garlic clove minced
  • ½ teaspoon dried oregano more for sprinkling
  • ¼ teaspoon Dijon Mustard
  • ¼ teaspoon Salt
  • 1/8 teaspoon black pepper
  • 1 pint cherry tomatoes halved
  • 2 tablespoons feta cheese crumbled
  • ½ red onion thinly sliced
  • 1/4 cup Kalamata olives thinly sliced
  • Mint leaves roughly chopped for garnish
Instructions
Starting the Shakshuka
  1. Heat olive oil in a large skillet on medium heat. Add the chopped bell pepper and cook until they begin to soften.
  2. Pour the diced tomatoes, water and juice into the pan. Season with spice mix and bring the sauce to a simmer.
Making the Salad Dressing
  1. To make the dressing, combine olive oil, vinegar, garlic, oregano, mustard, salt, and pepper in a small bowl. Whisk until fully combined.
Making the Salad
  1. In a large bowl, combine the cucumber, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with the mint leaves. Season to taste and serve.
Finishing the Shakshuka
  1. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Turn heat down to a low simmer, cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.