Chef Devan Rajkumar shares one of his mother’s favourite holiday meals with this Curried Shakshuka with Arugula Pesto and crumbled Feta—it’s a heartwarming dish that will leave everyone at the table begging for more!
- Prep time: 10-15 min
- Makes: 4 to 6
- Cook time: 30-35 min
|6||Naturegg Nestlaid, shell eggs|
|3 cup / 750 ml||tomato sauce|
|1 tsp / 5 ml||cumin seeds|
|1 tbsp / 15 ml||curry powder|
|1 tbsp / 5 ml||smoked paprika|
|1 tbsp||garlic, minced|
|1||red bell pepper, diced|
|2||red chili, finely sliced|
|1 cup / 250 ml||spinach, roughly chopped|
|1/4 cup / 50 ml||water|
|1 tbsp / 15 ml||olive oil|
|1 tsp / 5 ml||kosher salt|
|1/2 tsp / 2 ml||fresh cracked black pepper|
|crumbled feta, garnish|
|sliced scallions, garnish|
|1 1/2 cup / 375 ml||arugula|
|2 clove||garlic, minced|
|2 tbsp / 30 ml||pine nuts|
|1/3 cup / 75 ml||parmesan, grated|
|1/3 cup / 75 ml||olive oil|
|1 tbsp / 15 ml||lemon juice|
|1/2 tsp / 2 ml||kosher salt|
In a large heavy bottomed pan on medium heat add olive oil, then cumin seeds.
Once cumin seeds become aromatic add onion, salt, black pepper and sauté.
Once onion begins to lightly brown, reduce heat to low-medium and add garlic, bell pepper, red chili, curry powder and smoked paprika. Mix well.
Deglaze with tomato sauce, water and cook for 10-15 on a low simmer to infuse flavours and thicken the sauce.
Once reduced, fold in spinach and create 6 divots in the sauce using the back of a spoon.
Crack Burnbrae Farms’ Naturegg Nestlaid shell eggs into each divot, cover and steam for 5-8 minutes depending on your desired doneness.
Meanwhile add all ingredients for pesto into a food processor and blend to desired consistency.
Remove shakshuka from the heat and garnish with, arugula pesto, feta and scallions.
Thanks to Chef Dev Rajkumar - @chefdevan - for this delicious and flavourful recipe!
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