Chef Kim's demo on Sunday, August 13 at the Santa Monica Farmers Market will include a fabulous shakshuka recipe and a tomato vinaigrette! We know not everyone can make it to the farmers market, so the recipes are below. Bon apétit!
Fresh Tomato Shakshuka
1 onion, julienne
1 bell pepper (any color), seeded, julienne
3 garlic cloves, minced
1 tsp cumin
1 tsp sweet paprika
cayenne to taste, or 1/8 tsp
1 bay leaf
28 oz. tomatoes, fresh or whole canned, rough chopped, with juices
6 large eggs
Salt and pepper to taste
Cilantro or parsley, chopped, for garnish
1 jalapeño, seeded, minced or hot sauce (optional)
Feta or goat cheese, crumbled, for garnish (optional)
Sautéed spinach or chard, seasoned with salt and pepper (optional)
Tomato paste, 1/4 cup, added 1 tablespoon at a time (optional)
Grilled or toasted bread or pita, for serving
- Heat oven to 375 degrees
- Pre-heat a large skillet, add oil, onion, and bell pepper. Cook gently until soft, about 20 minutes. Add garlic and cook until tender, about 1 to 2 minutes. Stir in cumin, paprika, and cayenne. Cook 1 minute. Add tomatoes and juices, season with salt and pepper, and simmer 10 to 20 minutes, until thickened.
- Gently crack eggs into skillet over tomatoes, season the eggs with salt and pepper. Transfer skillet to oven until the eggs are just set, 6 to 10 minutes. Garnish with cilantro or parsley.
- Optional ingredients. Add jalapeños during step 2 for a spicier version. Add sautéed spinach or chard for a heartier meal. Add feta or goat cheese for a richer flavor.
NOTE: Tomatoes vary widely in flavor depending on whether you’re using fresh or canned tomatoes, and also depending on the season and source of the tomatoes. If you’re using, say, store-bought fresh tomatoes during winter, consider adding tomato paste, 1 Tbsp at a time to either thicken or punch up the flavor of your shakshuka. If it is the middle of winter, chef recommends using whole canned tomatoes, San Marzano, if available.
Yield: 6 entrée servings
8 oz. very ripe tomatoes
1/4 c of your favorite vinegar — red wine, balsamic, or sherry vinegar
1 Tbsp honey
1/2 tsp Dijon mustard
1 clove garlic, chopped
1/4 c good olive oil
Salt, to taste
Optional: Your favorite herbs
Throw everything in a blender and go crazy.