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.**
Servings Prep Time
Yield6 servings 10minutes
Cook Time
20minutes
Servings Prep Time
Yield6 servings 10minutes
Cook Time
20minutes
Ingredients
Shakshuka
  • 2tablespoons olive oil
  • 1 green bell pepperseeded and diced
  • 1 28-ounce can whole peeled tomatoes
  • 2tablespoons water
  • 6 large eggs
  • 1 small bunch fresh cilantrochopped for garnish
Shakshuka Spice Mix
  • 2teaspoons paprika
  • 1teaspoon cumin
  • ¼teaspoon chili powder
  • 1teaspoon onion powder
  • 1teaspoon garlic powder
  • 1/8teaspoon black pepperto taste
  • ¼teaspoon Saltto taste
For the Salad
  • 1 english cucumberdeseeded and cut into halfmoons
  • 1pint cherry tomatoeshalved
  • 2tablespoons feta cheesecrumbled
  • ½ red onionthinly sliced
  • 1/4cup Kalamata olivesthinly sliced
  • Mint leavesroughly chopped for garnish
For the Dressing
  • ¼cup olive oil
  • 3tablespoons red wine vinegar
  • 1 garlic cloveminced
  • ½teaspoon dried oreganomore for sprinkling
  • ¼teaspoon Dijon Mustard
  • ¼teaspoon Salt
  • 1/8teaspoon black pepper
  • 1pint cherry tomatoeshalved
  • 2tablespoons feta cheesecrumbled
  • ½ red onionthinly sliced
  • 1/4cup Kalamata olivesthinly sliced
  • Mint leavesroughly 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.