Bob's Red Mill: Celebrate Spring

BOB’S RED MILL SPRING 2019 E-BOOK SHAKSHUKA THIS TUNISIAN DISH IS INCREDIBLY FLAVORFUL. EGGS POACHED IN THE SAUCE ADD RICHNESS, AND FARRO ADDS A PLEASANT CHEW. Instructions Heat a large skillet over medium heat. Add olive oil to hot skillet and heat until just shimmering. Add onion and peppers and cook until soft, 5–7 minutes. Add garlic, salt and spices and cook until fragrant, 1–2 minutes. Stir in tomato paste, then add diced tomatoes and cooked grains. Add water as needed to make a loose sauce. Reduce heat to medium-low and cook for 15–20 minutes, stirring often. Taste sauce and add lemon juice and honey or sugar as needed. Make four shallow indentations in the sauce and crack an egg into each one. Let cook for 10 minutes, occasionally spooning some of the sauce over the egg whites to help cook. Cover and continue to cook 3–5 minutes, until whites are cooked through. Remove lid, garnish with parsley and serve. To eat, break yolk and stir to incorporate into the sauce. Serves 4. Ingredients 2 Tbsp Olive Oil 1 medium Onion, chopped 1 hot Pepper, diced 1 medium Red Bell Pepper, chopped 1 Tbsp minced Garlic 1½ tsp Salt 1 tsp ground Cumin 1 tsp smoked Paprika ½ tsp ground Black Pepper ¼ tsp ground Coriander 2 Tbsp Tomato Paste 28 oz can diced Tomatoes 2½–3 cups cooked Bob’s Red Mill® Organic Farro Water as needed 1–2 Tbsp Lemon Juice Honey or Sugar, optional 4 Eggs ¼ cup minced Parsley