Shakshuka
Ft. Butterfly Bakery of Vermont Crushed Tomatoes, Cilantro Onion Hot Sauce, Chipotle Flakes, and local eggs from Maple Wind Farm
Ingredients:
- 1 Tbsp olive oil, extra for drizzling
- 1 medium chopped onion
- 2 bell chopped bell peppers
- 1 jar BBVT Crushed Tomatoes
- 6 chopped tomatoes
- 3 Tbsp BBVT Cilantro Onion hot sauce
- 1 Tbsp cumin
- 1 tsp ground coriander
- 4 eggs
- Chipotle flakes, for garnish
Directions:
- Preheat oven to 400°F
- Heat olive oil in a straight-sided, oven safe pan over medium heat
- Add onions and peppers to pan and saute until softened and slightly brown, about five minutes
- Add crushed tomatoes, fresh tomato, cilantro onion hot sauce, cumin, and coriander, stir to combine
- Bring pan to simmer, then cook for 10 minutes, or until tomatoes are soft and sauce thickens
- Season to taste with salt and pepper
- Create four cavities in the stew, then crack an egg into each cavity
- Back at 400° for 7-12 minutes, depending on desired doneness
- Garnish with chipotle flakes and additional olive oil