Shakshuka Burrito With Roasted Pepper Salsa And Tzatziki Recipe Foodcom

SHAKSHUKA BURRITO WITH ROASTED PEPPER SALSA AND TZATZIKI

Steps:

• To make the roasted red pepper salsa: Place all the ingredients in a food processor and pulse until the mixture is well combined but still has a slightly coarse texture. Season to taste. Refrigerate in an airtight container until ready to serve.
• To make the quick tzatziki: Mix together all the ingredients and season to taste. Store in an airtight container and refrigerate until ready to serve. When ready to serve, put in a bowl, top with extra virgin olive oil, paprika and chopped mint and dill.
• To make the Shakshuka breakfast burrito: Preheat oven to 400 degrees F.
• Toss the cherry tomatoes, 1/4 cup extra virgin olive oil and 1/2 teaspoon kosher salt on a sheet tray. Roast the tomatoes in the oven for 20 minutes or until the tomatoes begin to blister and burst.
• Season the eggplant slices with salt and cover with a clean kitchen towel. Let sit at least 10 minutes to release the excess moisture from the eggplant and then chop into ¼-inch dice.
• In a large sauté pan over medium-high heat add 2 tablespoons oil. When the oil is hot, add in the onions and 1/2 teaspoon salt and cook for 5 minutes or until soft and lightly brown. Add the garlic, spices and 1 teaspoon salt and cook another 1-2 minutes or until the spices are toasted and very fragrant. Stir in the sweet potatoes and cook, about 5-7 minutes, or until lightly brown. Next add in the eggplant and cook another 5 minutes until the eggplant begins to soften. Add the remaining vegetables, cover with a lid and cook an additional 10 minutes, stirring as needed, or until the vegetables are tender and the eggplant has broken down. The eggplant will have the texture of refried beans. Remove from heat and stir in the baby spinach.
• In a nonstick skillet over medium heat add a splash of olive oil. Fry the eggs, in batches if needed, to your desired temperature. Set aside.
• On a clean work surface lay out 1 tortilla. Spread 1 tablespoon of quick tzatziki over the bottom third of the tortilla, leaving a ½-inch border. Spread 1 tablespoon of roasted tomato salsa over the yogurt sauce. Next evenly layer 1 cup of the cooked vegetables over the sauces and 4-5 roasted tomatoes, followed by 1/4 of a sliced avocado and a fried egg. Fold the bottom of the burrito up over the filling as much as possible. Fold the two sides into the center and then continue rolling the burrito until closed. Repeat building the remaining burritos.
• Heat a nonstick skillet over medium high heat and place the burritos seam side down on the hot pan to seal the burrito completely. Serve immediately with the extra quick tzatziki and roasted tomato salsa.
• Nutrition Info Per Serving (minus extra tzatziki and roasted tomato salsa).
• Calories: 525.
• Total Fat: 29 grams.
• Saturated Fat: 8 grams.
• Total Carbohydrate: 53 grams.
• Sugars: 11 grams.
• Protein: 18 grams.
• Sodium: 802 milligrams.
• Cholesterol: 188 milligrams.
• Fiber: 15 grams.

TOMATILLO SHAKSHUKA

Steps:

• Bring a medium saucepan of water to a boil. Add the tomatillos and jalapeño and cook until softened, about 10 minutes. Transfer to a blender using a slotted spoon; add the cilantro stems, 1 1/2 cups tortilla chips, a big pinch each of salt and pepper and 1/2 cup water. Blend until smooth.
• Meanwhile, heat the olive oil in a large broiler-proof nonstick skillet over medium-high heat. Add the onion, poblano and a pinch each of salt and pepper; cook, stirring occasionally, until lightly browned, 6 to 7 minutes. Gradually add the spinach, stirring to wilt before adding more; cook until all the spinach is wilted, then season with salt and pepper. Pour the sauce from the blender into the skillet and stir to combine. Reduce the heat to maintain a gentle simmer.
• Preheat the broiler. One at a time, crack each egg into a small bowl, make a well in the sauce and add the egg to the well. Drag the edge of a rubber spatula through the egg whites (don't break the yolks). Season with salt and pepper and cook until the egg whites are just starting to set, 12 minutes. Transfer the skillet to the broiler and cook until the egg whites are set, 1 to 2 minutes.
• Meanwhile, thin the sour cream with 1 to 2 tablespoons water; season with salt and pepper. Drizzle over the eggs and sprinkle with the cilantro leaves. Serve with the remaining tortilla chips.

MEXICAN SHAKSHUKA

Steps:

• Heat oil in skillet over medium heat. Saute onions until translucent and tender, about 5 minutes. Add chopped roasted pepper and garlic; saute until garlic releases its fragrance, 1 or 2 minutes longer. Stir in tomato paste, chili powder and ancho chili powder, cumin, and paprika. Saute for another minute or so until well combined.
• Stir in Hunt's® Diced Tomatoes and water. Season with salt and pepper. Raise heat to medium-high and bring mixture to a boil. Immediately reduce heat to medium and cook about 5 minutes.
• Reduce heat to medium-low. Make a well for each egg and pour 1 egg into each well. Cover; poach until whites are firm and yolks have thickened but are not hard, 2 1/2 to 5 minutes.

SWEETCORN AND RED PEPPER SALSA/GARNISH

Steps:

• In a large bowl, mix corn, red bell pepper and onion.
• In a small bowl, mix garlic, olive oil, lemon juice, vinegar, and cilantro. Pour into the corn mixture and toss to coat.
• Cover and marinate in the refrigerator 2 hours.

SHAKSHUKA

Steps:

• Preheat the oven to 375 degrees F.
• Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the onion, garlic, bell pepper, crushed red pepper and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Add the coriander and cumin and cook, stirring, for 1 minute. Add the Sauce and bring to a simmer. Turn the heat to low. Crack an egg into a small bowl, make a divot in the sauce, and add the egg. Repeat with the remaining eggs, spacing them evenly around the skillet. Sprinkle the feta on top, avoiding the yolks so as not to break them.
• Transfer the skillet to the oven and bake until the egg whites are just set, 10 to 13 minutes. Sprinkle with the parsley and serve immediately.
• Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.