Mediterranean Shakshuka

Mediterranean Shakshuka

YIELD: Makes 4 servings

INGREDIENTS

For Pickled Vegetables:

2 cups

-

white balsamic vinegar

4 tsp.

-

kosher salt

1/4 cup

-

honey

1/2 cup

-

carrot

,

julienned

1/2 cup

-

radishes

,

thinly sliced

4

-

green onions

,

slivered

For Sauce:

3 T

-

olive oil

,

divided

1 large or 2 small

-

zucchini

,

cut into 1/4" slices

1/2

-

sweet onion

,

diced

1/2

-

red pepper

,

diced

2 cloves

-

garlic

,

minced

2 cans

-

diced tomatoes

3 T

-

tomato paste

2 T

-

honey

2 T

-

red wine vinegar

2 T

-

capers

,

rinsed

1 tsp.

-

fresh thyme leaves

1 tsp.

-

fresh oregano

,

chopped

1/4 tsp.

-

crushed red pepper

1/2 tsp.

-

sea salt (may not need)

4

-

eggs

1/2 cup

-

feta

,

crumbled

1/4 cup

-

kalamata olive

,

chopped

4

-

pitas

,

for serving

DIRECTIONS

Combine the white balsamic vinegar, salt and honey in a small saucepan and bring to a boil, let it cool for 5 minutes and add the carrot, radish and green onion. Transfer the mixture to a storage container, cover and refrigerate.

Heat 2 T olive oil in a heavy skillet over medium-high, add the zucchini slices and sauté’ 2-3 minutes each side, remove to a plate.

Add another T of olive oil to the skillet, add the onion and diced red pepper, sauté’ 8-10 minutes until onions become translucent. Next, add the garlic and sauté’ another 2 minutes, add the tomatoes, tomato paste, honey, red wine vinegar, capers, herbs, and crushed red pepper, lower the heat to medium and simmer for 10 minutes. Add a little bit of water if sauce becomes too thick, the sauce needs to be a little bit loose to cook the eggs. Fold in the zucchini disks.

Turn the heat up a bit so that the sauce bubbles. With the back of a spoon, create 4 indentions in the sauce and gently break the eggs into them, cover and simmer for about 6-8 minutes until whites are set and yolk is still runny or to your preference.

Toast the pitas and cut each into 4 wedges.

Gently scoop out one egg along with the sauce onto 4 plates, sprinkle with the crumbled feta and chopped Kalamata olive and, serve along with the pita and pickled vegetables.

TIP

You can purchase kalamata olives already pitted and feta already crumbled for a shortcut.