Shakshouka with Lemony Bibb Lettuce Salad

Shakshouka

with Lemony Bibb Lettuce Salad

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The word shakshouka means “a mixture” in Arabic slang. Throughout North Africa and the Middle East, this dish of eggs poached in a spiced tomato sauce is just as popular for breakfast as it is for dinner. To round out the meal, we added fingerling potatoes to the mixture, and a crisp, bright salad of Bibb lettuce with a lemon and Dijon vinaigrette on the side.

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fresh
ingredients
Shakshouka with Lemony Bibb Lettuce Salad
Title
  • 6 oz Fingerling Potatoes
  • 3 cloves Garlic
  • 2 Farm Eggs
  • 1 head Bibb Lettuce
  • 1 Lemon
  • 1 Poblano Pepper
  • 1 Shallot
  • 1 Tbsp Hungarian Paprika
  • 1 tsp Ground Cumin
  • 2 tsps Tomato Paste
  • 1 14.5-Ounce Can Diced Tomatoes
  • 2 tsps Dijon Mustard
tried-and-true
kitchen tools
step-by-step
instructions
Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Cut the potatoes into ¼-inch-thick discs. Peel and slice the garlic. Crack the eggs into 2 cups. Separate the lettuce leaves. With a vegetable peeler or paring knife, remove the lemon peel. Finely chop the peel to get zest (or use a citrus grater). Small dice the poblano pepper. Peel the shallot. Mince half of it and slice the other half.
Cook the vegetables:
2 Cook the vegetables:
In a large pan, heat some olive oil on medium until hot. Add the potatoes, garlic, poblano, and sliced shallot. Season with salt and pepper and cook 3 to 5 minutes, or until the pepper and onion are softened, stirring occasionally. Stir in the paprika, cumin, and tomato paste for about 30 seconds to combine.
Add the tomatoes, then the eggs:
3 Add the tomatoes, then the eggs:
Add the canned tomatoes and 1 cup of water, scraping up any bits at the bottom of the pan. Bring the mixture to a boil on high, then reduce the heat to medium. Simmer about 10 minutes, or until slightly thickened, stirring occasionally. Season with salt and pepper to taste. Add the eggs to the sauce, one by one. Cover the pan with a lid or foil. Cook 3 to 4 minutes or until the egg whites are set.
Make the dressing:
4 Make the dressing:
While the sauce simmers, make the dressing. In a small bowl, combine the minced shallot, lemon zest, and Dijon mustard. Gradually whisk in about 2 tablespoons of olive oil to make a dressing. Season with salt and pepper to taste.
Dress the salad:
5 Dress the salad:
In a large bowl, combine the lettuce and a few spoonfuls of the dressing. (You may have extra dressing.) Toss to coat and season with salt and pepper to taste.
Plate your dish:
6 Plate your dish:
Divide the eggs, vegetables, and sauce between 2 plates. Season the eggs with salt and pepper. Serve with the Bibb lettuce salad. Enjoy!

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Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Cut the potatoes into ¼-inch-thick discs. Peel and slice the garlic. Crack the eggs into 2 cups. Separate the lettuce leaves. With a vegetable peeler or paring knife, remove the lemon peel. Finely chop the peel to get zest (or use a citrus grater). Small dice the poblano pepper. Peel the shallot. Mince half of it and slice the other half.
2 Cook the vegetables:
In a large pan, heat some olive oil on medium until hot. Add the potatoes, garlic, poblano, and sliced shallot. Season with salt and pepper and cook 3 to 5 minutes, or until the pepper and onion are softened, stirring occasionally. Stir in the paprika, cumin, and tomato paste for about 30 seconds to combine.
Cook the vegetables:
Add the tomatoes, then the eggs:
3 Add the tomatoes, then the eggs:
Add the canned tomatoes and 1 cup of water, scraping up any bits at the bottom of the pan. Bring the mixture to a boil on high, then reduce the heat to medium. Simmer about 10 minutes, or until slightly thickened, stirring occasionally. Season with salt and pepper to taste. Add the eggs to the sauce, one by one. Cover the pan with a lid or foil. Cook 3 to 4 minutes or until the egg whites are set.
4 Make the dressing:
While the sauce simmers, make the dressing. In a small bowl, combine the minced shallot, lemon zest, and Dijon mustard. Gradually whisk in about 2 tablespoons of olive oil to make a dressing. Season with salt and pepper to taste.
Make the dressing:
Dress the salad:
5 Dress the salad:
In a large bowl, combine the lettuce and a few spoonfuls of the dressing. (You may have extra dressing.) Toss to coat and season with salt and pepper to taste.
6 Plate your dish:
Divide the eggs, vegetables, and sauce between 2 plates. Season the eggs with salt and pepper. Serve with the Bibb lettuce salad. Enjoy!
Plate your dish: