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Roasted Vegetable Shakshuka

Roasted Vegetable Shakshuka

Freshly cracked eggs are poached in a robust roasted vegetable shakshuka sauce featuring Custom Culinary® Gold Label Savory Roasted® Vegetable Base. Served topped with crumbled feta cheese, sliced red onion, crispy fried chickpeas, and fresh cilantro, and a side of grilled pita bread. A craveworthy option to wake up your breakfast or brunch menu!

Made with

  • Gold Label Savory Roasted Vegetable Base

Chef's Tip

For a spicy and ethnic upcharge, add a drizzle of Custom Culinary® Gold Label Harissa Formula No. 9678

What You'll Need

  Roasted Vegetable Shakshuka
¼ cup Oil, Olive, Extra Virgin
¼ cup Garlic, fresh, minced
¼ cup Peppers, Jalapeno, minced
½ cup Peppers, Yellow, medium diced
3 cups Tomatoes, canned, crushed
¼ cup Gold Label Savory Roasted® Vegetable Base
1 tbsp. Cumin, ground
4 each Eggs, whole, large
½ Tbsp. Oil, olive, extra virgin
¼ cup Cheese, feta, crumbled
¼ cup Onion, red onion, julienned, ¼”
¼ cup Fried chickpeas, prepared, 
¼ cup Cilantro, fresh, whole leaves
  Grilled Bread
8 pcs. Bread, pita/naan, grilled (sub recipe)
2 ea. Dough, prepared, pizza or pita style 6 oz. portions
1 Tbsp. Oil, olive, extra-virgin
½ Tbsp. Salt-Sea, course

Preparation

Shakshuka
  1. In a large cast iron skillet or saucepan over medium-high heat for 2-3 minutes
  2. Add oil, garlic, and peppers
  3. Sauté for 2-4 minutes or until the vegetables are translucent
  4. Next add, the tomatoes, the Custom Culinary® Gold Label Roasted Vegetable Base, and cumin and cook for another 5-7 minutes or until the vegetable and tomatoes are stewed nicely
  5. Using the back of a spoon, make 4 spaced out craters in the stewed tomato mix, and crack and egg placing all four eggs gently into the craters
  6. Drizzle the eggs with a little olive oil
  7. Place the pan of tomatoes and egg into a pre-heated convection oven for 10-15 minutes or until the eggs are cooked to your specifications
  8. Once the eggs are cooked, remove the pan from the oven
  9. Sprinkle with the feta cheese, top with red onions, fried chickpeas, and cilantro
  10. Garnish with grilled bread and serve
Grilled Bread
  1. Pre-heat your grill to high for 5-10 minutes
  2. While the grill is pre-heating and on a floured work surface, roll out the two dough balls into flat and round circles about ½ inch thick
  3. Brush a parchment lined ½ sheet pan with olive oil
  4. Place the rolled-out dough rounds onto the sheet pan and finish by brushing the top of the dough with the remainder of the olive oil and sprinkle with salt
  5. At the grill, place the dough onto the hot parts of the grill
  6. Sprinkle un-seasoned side of the dough with a little more salt
  7. Grill the bread 2-3 minutes on each side or until the bread is charred and cooked through on the inside
  8. Remove bread from the grill and place onto a cutting board
  9. Cutting each round into 4 pieces each
  10. Serve immediately or grill rounds ahead of time and cut bread at time of service