Hey Young Chefs!
I had an amazing cooking demo at the 31st Creole Tomato Festival yesterday. The crowd was fantastic and very engaging. I made Creole Tomato Shakshuka. Shakshuka is a popular Israeli tomato and egg dish. It is originally from Tunisia in North Africa. When North African Jews immigrated to Israel, they brought this staple dish with them. I absolutely love this dish and could eat it for breakfast, lunch, and dinner!
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 cup chopped green bell pepper
- 2 teaspoons minced garlic
- 6 cups chopped Creole tomato
- 2 tablespoons tomato paste
- 2 teaspoons honey
- 2 teaspoons Spice It Up! Creole Seasoning
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 5 eggs
- Heat olive oil in a large skillet over medium heat.
- Sauté onion and bell pepper until onion browns, about 10 minutes. Add garlic and stir for 30 seconds.
- Stir in tomato, tomato paste, honey, Spice It Up! Creole Seasoning, cumin, and salt.
- Increase heat to medium-high and simmer for 20 minutes, stirring occasionally.
- Make 5 wells in the shakshuka. Crack one egg into each well. Cover pan and poach eggs, about 4 minutes.