Shakshuka!
A wonderful middle eastern vegetarian dish made with warming spices and cannabutter.
Servings: 2 people
Cost: 20+
Equipment
- Cast Iron Skillet
- Measuring Cup
- Sharp knife
- Cutting Board
Ingredients
- 1 med shallot or onion
- 1 bell pepper red,orange or yellow
- 4 garlic cloves peeled, and minced
- 2 tsp paprika
- 1 tsp cumin
- 1/4 tsp chilli powder
- 1 can tomatoes- whole & peeled 28 ounce can
- 1 can chickpeas
- 6 large eggs
- 1 bunch cilantro
- 1 bunch parsley
- 4 tbsp Cannabutter
- 1 dash salt & pepper each or more as desired
- 1 package bocconcini medallions or goat cheese to slice thinly or crumble on top of your plate once meal is complete.
Instructions
- Heat Cannabutter in a large skillet on medium heat. Add the chopped bell pepper and onion or shallots and cook for 5 minutes or until the onion or shallot becomes translucent.
- Add garlic and spices and cook an additional minute.
- Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
- Add chickpeas and simmer for a few more minutes
- Make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
- Garrnish with chopped cilantro,parsley and cheese (if you like) and enjoy!