Name: North African Shakshouka
Ingredients: 1 fresh tomato; 1 cup celery, medium diced; 1 cup leeks, thinly slices (white bottoms only); 1 cup fennel, thinly sliced; 1 cup carrots, medium diced (or any seasonal vegetable); 1 quart red bell peppers, charred, fire-roasted, and de-seeded; 2 cups poblano peppers, charred, fire-roasted, and de-seeded; Salt & black pepper, to taste; 1 quart canned San Marzano tomatoes; 1 quart vegetable stock (medium light in color); Big pinch cumin; Big pinch paprika; Small pinch chili powder; Medium pinch ground fennel; Medium pinch ground coriander; Small pinch chili flakes; 4 tablespoons garlic, sliced; 1/2 cup white wine; 6 Turkey eggs (or chicken eggs!)

Description

An easy to make and delicious dish.

Ingredients

Scale

1 fresh tomato
1 cup celery, medium diced
1 cup leeks, thinly slices (white bottoms only)
1 cup fennel, thinly sliced
1 cup carrots, medium diced (or any seasonal vegetable)
1 quart red bell peppers, charred, fire-roasted, and de-seeded
2 cups poblano peppers, charred, fire-roasted, and de-seeded
Salt & black pepper, to taste
1 quart canned San Marzano tomatoes
1 quart vegetable stock (medium light in color)
Big pinch cumin
Big pinch paprika
Small pinch chili powder
Medium pinch ground fennel
Medium pinch ground coriander
Small pinch chili flakes
4 tablespoons garlic, sliced
1/2 cup white wine
6 Turkey eggs (or chicken eggs!)

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Instructions

Preheat oven to 400 degrees.
Sweat raw vegetables, and add in peppers. Season with salt and pepper. Mix in canned tomatoes. Add vegetable stock. Add all spices, and taste. Add more as necessary. Bring to boil. Simmer for one hour.
Once the ragout is awesome in every way, ladle into a cast iron, about halfway or 3/4 way up the side of the pan. Crack in eggs. Bake for about 5 minutes, or until eggs are cooked to desired wellness.