Shakshuka is a staple of the Israeli breakfast. This dish of eggs poached in a spicy tomato sauce and eaten with bread is usually made with harissa, but we’re using Just+Add Beer Fiery Mexican Tres Chiles instead to take it to a whole new level.
TIP: Tomatoes can burn easily so cook over low/ medium heat.
HARDWARE: Large Sauté Pan, Measuring Cup, Knife, Cutting Board
YIELDS 2-4 servings
PREP & COOK 30 minutes
READY IN 45 minutes
1 jar Just+Add Beer Fiery Mexican Tres Chiles
1 bottle (12 ounces) Lagunitas Pilsner or Your Favorite Pilsner
1 pack Tortillas or Sourdough Baguette
4 teaspoons Tomato Paste
2 tablespoons Extra Virgin Olive Oil
1 medium Tomato
1 medium Zucchini
1/2 large Red Onion
1 medium Red Bell Pepper
2 cups Baby Kale
4 cloves Garlic
1/8 cup Cotija Cheese
Salt and Pepper to taste
STEP 1: MAKE SAUCE
Combine 4 tablespoons Just+Add Fiery Mexican Tres Chiles + 4 tablespoons Lagunitas or your favorite Pilsner and 4 teaspoons tomato paste.
STEP 2: PREP
Thinly slice garlic. Dice tomato, zucchini, red onion. Wash baby kale.
STEP 3: MAKE BASE
Sauté all vegetables together. Add sauce mix. Cover and let simmer for 8-10 minutes.
STEP 4: COOK EGGS
With a spoon, make a indentation in the sauce, and delicately place eggs into it. Spreading top layer of egg white helps the eggs cook evenly. Cook eggs over a medium/ low heat until egg whites are cooked about 5-10 minutes.
STEP 5: SERVE & SCOOP
Brown and serve bread. Serve directly from pan topping crusty sourdough or a tortilla – this dish can live up to the new mouth adventure that is SHAKSHUKA!