#Herbamare Zesty - Shakshouka

Day 2 of the Herbamare challenge and I'm using AVogel's Herbamare Zesty in this Middle Eastern fave, Shakshouka !

Such a simple and delicious recipe, and I think the perfect dish to use Herbamare Zesty!

Zesty is as yummy as our favourite Herbamare Original with the addition of chillli and horseradish, both giving it a nice punch of flavour, almost like that secret ingredient that you just can't put your finger on, it isn't really spicy or hot so don't be discouraged from trying it!

I'm making this Shakshouka using duck eggs but use whatever eggs you prefer.

Ingredients: 

-1 can of san marzano whole tomatoes, drain the liquid sauce and use only the whole tomatoes

(if you'd like to use fresh tomatoes then by all means chop a bunch up in rough cubes)

-3 tbsp olive oil

-1 medium red onion

-2 medium cloves garlic

Optional ingredients that I didn't use today:

Green bell pepper 

Parsley

3-4 eggs (I used duck eggs)

Start by heating the olive oil in a pan and sauteeing the onion on medium heat until translucent, then add the garlic until fragrant and add your whole tomatoes (or fresh chopped) 

If you're adding green bell pepper you would sautee it with the onion*

At this point season generously with AVogel Herbamare Zesty and let the tomatoes cook down and release the liquid. You want a bit of sizzling to happen at the bottom of the pan, that makes for the best roasted flavour. Cover and let the steam escape from the lid but cook on medium low for a while.

When you're almost ready to serve simply make a small indent into the tomato and drop your eggs in, continue to cook on medium with the lid off until your eggs are cooked to your liking.

I used 3 eggs but you can do up to 4 with one can of tomato. 

Don't forget to season the egg with a little more of the #Herbamare Zesty and enjoy with flat bread and salad as a breakfast, lunch or dinner entree!

Quick breakfast

Easiest breakfast that got whipped up out of nothing. I love days like this!

I was going to do a fried egg, but then I saw a tomato from the corner of my eye and I had some homemade pizza sauce in the fridge so I added about 2-3 tbsp of tomato sauce in the pan and began washing the tomato and draining it in the strainer. One of my biggest pet peeves in this world is tomato peel, or maybe it's a phobia because no matter how tiny it is ground up I am pretty sure I'll choke on it.

My kettle just finished boiling so I poured the water over the tomato in the strainer and then began peeling it, peel came off so easily! No blanching necessary.

It was a super ripe tomato so I chopped it up and added it to the skillet.

I couldn't stop there, what about some green pepper!

A few slices of green pepper went in. Cut off a chunk of red onion and thinly sliced that.

Crushed a large garlic clove and threw it in. Sliced up a thick chunk of ginger and nestled it between the tomatoes (can be removed later)

At this point I thought why not spice it up?

A dash of cinnamon, turmeric, black pepper, ground coriander, cumin, paprika, crushed chilli.

Once this simmered and almost dried up I created a nest in the middle of the skillet by pushing the vegetables to the side and then cracked some eggs in the middle. Covered and cook to desired doneness.

Season with salt and a little sprinkling of pepper on the eggs and good to go!
Serve with flat bread and some fresh cilantro (I love cilantro!) and a nice big cup of moroccan mint tea.