On Tap Oil & Vinegar Recipe Detail

Tomato & Egg Stew (Shakshouka)

with Baklouti Green Chili & Garlic Olive Oils

Ingredients:

• 2 Tbsp Garlic Olive Oil
• 1 Tbsp Baklouti Green Chili Olive Oil
• 1 large yellow onion, chopped
• 2 green peppers, chopped
• 1 cup mushrooms, chopped
• 1 garlic clove, minced
• 1 1/2 tsp ground cumin
• 1 tsp sweet paprika
• Salt and pepper
• 6 tomatoes, chopped
• 1/2 cup tomato sauce
• 6 large eggs
• 1/4 cup fresh parsley, chopped
• Garnish: Avocado & Feta Cheese (optional)

Directions:

Heat oils in large cast iron skillet. Add onions, mushrooms, green peppers, garlic, and pinch of salt and pepper. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Add tomatoes, tomato sauce, cumin, and paprika. Cover and let simmer about 15 minutes. Uncover and cook a bit longer to allow mixture to reduce and thicken. Taste and adjust salt and seasoning to liking.

Using a wooden spoon, make 6 indentations, or "wells," in tomato mixture. Space them out so eggs will not clump together. Gently crack an egg into each indention. Reduce heat, cover skillet, and cook on low until egg whites are set.

Uncover, add parsley, and drizzle with Baklouti Green Chili Oil for more kick, if desired. Serve hot with pita bread or basmati rice. For additional texture, top with avocado and crumbled feta cheese.