Italian Shakshouka:
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 clove garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- ⅔ cup chopped jarred roasted red peppers
- 1 can (28 ounces) diced tomatoes
- 6 eggs
- 1 container (8 ounces) Crave Brothers Fresh Mozzarella Cheese Marinated Ciliegine
- ¼ cup chopped fresh flat-leaf Italian parsley
- Sea salt and freshly ground black pepper
- Crusty Italian bread
- ¼ cup reserved marinade from Crave Brothers Fresh Mozzarella Cheese Marinated Ciliegine
Pre-heat oven to 400˚ F. In a large ovenproof skillet, heat oil over medium-high heat. Add onion,cook until softened, about 5 to 8 minutes.Add tomato paste and cook until it darkens slightly, about 2 minutes. Stir in cumin, garlic, smoked paprika, and red pepper flakes; cook for about 30 seconds. Add roasted red peppers and tomatoes with juice. Simmer about 2 minutes. If necessary, season with sea salt, to taste.
Using the back of a spoon, make 6 indentations in the tomato sauce and crack 1 egg into each well. Then, place marinated ciliegine cheese throughout the tomato sauce. (Reserve remaining marinade for crostini.) Transfer the pan into the oven; bake until egg whites are set but the yolks are still soft, about 8 minutes. The mozzarella will just begin to melt. Sprinkle with fresh parsley and a few turns of freshly ground black pepper. Serve immediately with prepared crostini.
For the Marinated Crostini, slice Italian bread into ¼-inch slices. Lightly brush both sides with the reserved marinade from a container of marinated ciliegine cheese. Bake until lightly browned on both sides, about 8-10 minutes. Crostini can be prepared in advance and set aside until ready to serve with Italian Shakshouka.
- Yields: 6 servings