RecipesSeamus MullenFood

Spiced carrot Shakshuka

RecipesSeamus MullenFood
Spiced carrot Shakshuka

Recipe

Finally a Shakshuka I don’t hate!

Prep Time: 30 minutes

July  10th, 2020  •  By Seamus Mullen

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Shakshuka, that middle-eastern tomato and baked egg dish- I always think I’m gonna love it and I usually end up disappointed.

Turns out, I’m not the only one! So I decided to jazz up the traditional version and make my own.

This has a delicious, spicy carrot sauce that is equally as good on it’s own as a chilled dip for veggies!

Shakshuka in carrot sauce

Ingredients

  • 4 medium sized carrots, peeled and sliced

  • 1 clove chopped garlic

  • heavy drizzle of extra virgin olive oil

  • 1 shallot, sliced

  • pinch of sea salt

  • 1 tsp Berbere spice

  • 1 tsp cumin seed

  • 1 TBSP Calabrian chili

  • 1 tsp sumac

  • 1 TBSP champagne vinegar

  • 1/2 cup water

  • 1 piece of merguez sausage, cut in chunks

  • 1 cup chopped chard

  • 1 cup cauliflower florets

  • 1/2 cup artichoke hearts

  • handful of sungold tomatoes

  • 2 scallions, thinly sliced

  • 3 pastured eggs

  • fresh basil and mint to garnish

Method

1. Pre-heat oven to 375 F.

2. In an oven-proof skillet, heat the olive oil over medium-high heat and saute the carrots, shallot and garlic until tender, about 10-15 minutes.

3. Season with salt, pepper, cumin seed, Berbere spice, Calabrian chili, sumac and vinegar.

4. Process in the Vitamix, adding 1/2 of water as needed and drizzling in a bit more extra virgin olive oil. Set aside.

5. In the same skillet, heat up a drizzle more of extra virgin olive oil over medium-high heat, sear the merguez for 1 minute, then add the chard and saute for 3-5 minutes.

6. Add the carrot sauce back into the skillet, fold in the cauliflower, tomatoes and artichoke hearts and make three little wells for the eggs.

7. Carefully crack the eggs, one at a time, into the wells in the sauce, then transfer to the oven and bake for 7-10 minutes. I like my eggs really creamy so I pull it out around 8 minutes.

8. Garnish with scallions, mint and basil, a drizzle of olive oil and serve right away!