I tried to pull a meatless Monday on my family to try to be more responsible with respect to our meat consumption and environmental impact. We haven’t made shakshuka in a while and thought I would bring it out, with a twist, duck eggs. I was just trying to try something new with a more vegetarian twist that we usually don’t do. Here’s what we did:
- Glug of olive oil
- 4 cloves garlic, minced
- 2 medium shallots, thinly sliced thinly
- 2 cans (28 oz) peeled whole tomatoes
- 1/2 green pepper
- handful Italian parsley
- few big shakes paprika
- couple shakes cumin
- salt and pepper
Soften garlic and shallots in olive oil over mediumish heat. Once translucent but not brown add tomatoes and pepper. Simmer for about 1/2 hour. Add herbs and spices and simmer another 15 minutes or until everything seems melded. Make 6 wells in the sauce and put a duck egg in each well. Cover and cook for 5 (8 if you like your yolks fully cooked).
Serve with bread for dipping.
Working Dad Cooks 