Shakshuka with Cilantro-Jalapeño Sauce
Yields 4
  1. 2 tablespoons olive oil
  2. 1 onion, thinly sliced
  3. 1 Del MonteⓇ red bell pepper, seeded and thinly sliced
  4. 3 garlic cloves, minced or pressed
  5. 4 Del MonteⓇ Roma tomatoes, diced
  6. 2 tablespoons tomato paste
  7. 2 teaspoons smoked paprika
  8. 1 teaspoon ground cumin
  9. ½ teaspoon fine sea salt
  10. ¼ teaspoon cayenne pepper
  11. 4 large eggs
For the Cilantro-Jalapeño Sauce
  1. 1 small bunch cilantro, leaves and stems finely chopped
  2. 3 tablespoons olive oil
  3. 1 tablespoon fresh lime juice from 1 Del MonteⓇ lime
  4. 1 jalapeño, seeded and chopped
  5. ½ teaspoon fine sea salt
  1. In a large heavy skillet heat oil over medium heat. Add onion and pepper and sauté until softened, 6-8 minutes. Add garlic and sauté 1 minute more.
  2. Stir in tomatoes, tomato paste, paprika, cumin, salt, cayenne, and ½ cup water and cook, stirring occasionally, until tomatoes are cooked down into a thick sauce, 8-10 minutes.
  3. Make 4 depressions in the sauce and crack an egg into each one. Turn down heat to medium-low and simmer gently until the eggs are cooked to desired doneness, 5-10 minutes.
  4. While eggs cook, in a food processor combine cilantro, oil, lime juice, jalapeño, and salt. Process to a paste. Taste and add more salt or lime juice if needed.
  5. Serve shakshuka topped with cilantro sauce.
Del Monte Fresh Produce N.A., Inc