Summer Vegetable & Amaranth Shakshuka

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Summer Vegetable & Amaranth Shakshuka

Yield

Yield: 4-6 Servings

Ingredients

2 Tbsp olive oil
1 medium onion, small dice
1 medium Italian frying or green bell pepper, small dice
4 cloves garlic, minced
1 ½ tsp paprika
1 tsp smoked paprika
2 tsp ground cumin
¼ tsp chili powder
1 tsp salt, plus more to taste
Freshly ground black pepper, to taste
3 cups fresh, diced tomatoes
1 ½ cups fresh corn kernels
1 bu amaranth greens
6 large eggs
Cilantro or parsley, coarsely chopped (to garnish)
Feta Cheese (optional)

Instructions

Heat olive oil in a large sauté pan over medium heat. Add the diced onion, peppers, and garlic and sauté for 5-7 minutes or until the vegetables are soft.
Add the paprika, smoked paprika, cumin and chili powder plus 1 tsp salt. Stir to combine and cook for about a minute, stirring frequently.
Add the fresh, diced tomatoes to the pan and stir to combine while also making sure you scrape all the spices off the bottom of the pan and incorporate them into the sauce. Add the fresh corn kernels and bring the mixture to a rapid simmer.
Simmer the sauce for 8-10 minutes, stirring periodically. As the liquid from the tomatoes reduces, the vegetable sauce will start to thicken. You don’t want it to be watery, but you do want it to be saucy and remember it will continue to cook and reduce further as you finish cooking the dish.
While the vegetable sauce is simmering, prepare the amaranth greens. Wash the greens well and separate the thin stems and leaves from the main stem. Cut the leaves into thin slices. Finely chop the tender stems and, if you wish, peel the thicker stems prior to chopping. Add the amaranth to the pan and stir to combine until the greens are wilted. Simmer for another 5 minutes.
At this point, reduce the heat to low and taste the sauce. Adjust the seasoning to your liking by adding additional salt, black pepper, or spices. Once the sauce is seasoned to your liking, use a large spoon to make small wells in the sauce. Crack the eggs, one at a time, into the wells. Cover the pan and simmer for 3-8 minutes, or until the eggs are cooked to your liking.
Remove the pan from the heat and serve immediately, garnish with chopped cilantro and/or parsley and feta cheese if you would like.

Notes

This recipe was adapted from a similar shakshuka recipe found at www.downshiftology.com. Shakshuka is a dish originating in the Middle East and North Africa. The traditional preparation consists of tomato sauce seasoned with spices in which eggs are poached. This dish is often served for breakfast with pita bread. Of course, many cooks have used this traditional recipe concept to create their own spinoff recipes. Feel free to adapt your version of this recipe based on the vegetables you have available.

For more amazing recipes featuring vegetables from your CSA boxes, visit our recipe archives!

Summer Vegetable & Amaranth Shakshuka

Yield

Ingredients

Instructions

Notes

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