Shakshuka Serves 4

Preparation

Ras el Hanout: Combine all spices. 

Herb Oil:

• In a small saucepot, bring oil and garlic to a boil.
• Add parsley and and thyme.
• Reduce to a simmer for 2-3 minutes.
• Remove from heat and let steep for 20 min.
• Strain through chinois with cheesecloth.
• Cool and set aside. 

Shakshuka:

• In a blender puree tomatoes until smooth.
• In a medium fry pan, heat oil on medium.
• Sear merguez and remove from pan.
• Add onion, garlic, potato, and red bell pepper.
• Cook until golden, about 5 minutes.  
• Lower heat a bit and add ras el hanout.
• Add tomato puree and harissa paste, stir to incorporate and cook for 2-3 minutes. 
• Separately, dice and roast eggplant in at 350 F oven for 20-30 minutes.
• Then turn the heat back up and add tomato mixture, eggplant, and spinach.
• Cook about 5 minutes until thickened.
• Add eggs on top and cook either in pan or in oven until whites are set.
• Garnish with cilantro and feta.
• Grill thick cut slices of sourdough bread and then top with herb oil to accompany.
• Divide and Serve. 

Ingredients

RAS EL HANOUT

• 2 tsp Smoked Paprika, ground
• 2 tsp Ginger powder, ground
• 2 tsp Ground cumin, toasted and ground
• 2 tsp Turmeric, ground
• 1.5 tsp Cayenne, ground
• 2 tsp Cloves, toasted and ground
• 1.6 tsp Cinnamon, ground
• 2 tsp Salt

HERB OIL

• 1/2 cup EVOO
• 1/2 cup Rosted Garlic
• 1/4 cup Thyme
• 1/4 cup Parsley

SHAKSHUKA

• 2 Tbsp EVOO
• 2 cups Onion, small dice
• 4 cloves Garlic, minced
• 1/2 cup Red Bell Pepper, diced
• 1 cup Yukon Gold Potato, diced
• 4 each Merguez, rounds cut on bias
• 3 Tbsp Ras El Hanout(Spice)
• 1 Tbsp Harissa Paste
• Salt, to taste
• 2 cups San Marzano tomato
• 1 cup Vegetable Stock 
• 8 each Pete & Gerry Organic Eggs
• 1 cup Purple Eggplant, diced, no skin
• 2 cups Spinach, sauteed, chopped
• 1/4 cup Feta, crumbled
• 1 Tbsp Mint
• 2 Tbsp Parsley, finely chopped
• 4 each Grilled sourdough rubbed with Garlic/herb oil, toasted