Hey Young Chefs!
At the 31st Creole Tomato Festival, I had a fantastic cooking demo! The crowd was outstanding and interactive. I made Creole Tomato Shakshuka. Shakshuka is a tomato and egg dish that is popular in Israel. It is originally from Tunisia in North Africa. When North African Jews immigrated to Israel, they brought this staple dish with them. I 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.