Shakshuka with Tahini Drizzle

Shakshuka with Tahini Drizzle

We adapted this Shakshuka recipe from one of our favorites by chef, Eden Grinshpan, from her debut book, Eating out Loud. The recipe was perfect as is - we really only adapted it because we had a bunch of alternative vegetables we wanted to use from our Amber Waves Farm CSA box! There are so many ways to tweak a Shakshuka recipe to use the ingredients you have on hand…….just don’t leave out the Tahini Sauce drizzle :)

INGREDIENTS

2 tbsp extra virgin olive oil 
1 small yellow onion, finely diced
Small container sungold or cherry tomatoes 

1 yellow pepper, finely diced 
1 large bunch of fresh spinach 
1 garlic clove, finely chopped or grated 
Kosher salt 
6 eggs
½ tsp ground coriander 
1 large bunch of broccoli rabe, roughly chopped 
2 tbsp chopped fresh chives, plus more for serving 
Fresh pea shoots, for garnish, not essential to the recipe! 
¼ c vegetable stock or water 
Salt & freshly ground black pepper, to taste 
THE Tahini Sauce, for serving (we used our Roasted Garlic Tahini for this version) 
Fresh pita or baguette, for serving 

STEPS

  1. Preheat the oven to 350°F.
  2. In a large ovenproof skillet with a fitted lid, heat the oil over medium heat. Add the onion, garlic, peppers and salt to taste and sauté until the vegetables are tender, five to seven minutes. Add the tomatoes, cumin and coriander and sauté for another minute before adding the broccoli rabe, spinach and chives. Let the mixture sauté for another two to three minutes, then check for seasoning. Stir in the stock or water, cover, and cook until the greens are tender, one to two minutes.
  3. Make four small wells in the mixture, crack the eggs into each of the dents, taking care not to break the yolks, and season with salt and pepper to taste. Transfer the pan, uncovered, to the oven and bake until the whites are just set and the yolks are still runny, three to five minutes.
  4. While the Shakshuka is in the oven, make THE Tahini Sauce.
  5. Serve drizzled with THE Tahini Sauce, topped with the fresh pea shoots, and serve with pita, a baguette and extra Tahini Sauce for bread dunking!





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