Shakshuka

“AVV’s Pinot Noir pairs perfectly with shakshuka—its bright red fruit and balanced acidity cut through the rich tomato base, while earthy undertones complement the warm spices.”

Lidia Hargens, Office Manager and Marketing Assistant

Serves: 4-6

Ingredients:
2 tablespoons olive oil
1 medium onion, finely chopped
1 red bell pepper, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 teaspoon Aleppo chili flakes (optional, for heat)
1 can (28 oz) fire roasted/crushed tomatoes
1 can (28 oz) white beans
4-6 large eggs
1/4 cup crumbled feta cheese
Salt and pepper to season
Fresh cilantro or parsley, chopped (for garnish)
Crusty bread or pita, for serving

Method of Preparation:
Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cooking until softened, about 5 minutes. Stir in the white beans, garlic, cumin, paprika, and Aleppo chili flakes (if using), cooking for another minute until fragrant.

Add the crushed tomatoes, salt, and black pepper. Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until thickened.

Make small wells in the sauce with a spoon and crack an egg into each well. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks remain runny (cook longer for firmer yolks).

Sprinkle with crumbled feta cheese and garnish with fresh cilantro or parsley.