Shakshuka Burrito With Roasted Pepper Salsa And Tzatziki Recipe Foodcom

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.

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.

Steps:

• Heat the oven to 220C/200C fan/gas 6. Find a deep roasting tin (ours was 25cm x 35cm). Get a chopping board ready and find a sharp knife to cut with. Hold one of the peppers with both hands, press your thumbs into the stalk so it pops inside the pepper, them rip the pepper in half. Pull out the stalk, seeds and any white bits from the middle of the pepper and put these in the food recycling. Lay the pepper on your chopping board and, using your knife, cut it into strips. Do the same with the other pepper.
• Tip the peppers into the roasting tin. Fill a tablespoon measure with olive oil and drizzle this over the peppers. Season the peppers with a pinch of salt and some black pepper, then toss them together using a wooden spoon. Wearing oven gloves, put the tin in the oven on the middle shelf. Set a timer for 10 mins.
• When the timer beeps, carefully remove the tin from the oven (always use oven gloves when taking the tin in and out of the oven). Peel the papery skin off the garlic and put a clove of garlic in the garlic crusher. Squeeze it over the peppers, then do the same with the other 2 garlic cloves.
• Use a can opener to open the tomatoes and add these to the roasting tin. Each can opener is a little different and can be tricky to use at first, so ask an adult to show you how if you need help.
• Measure the ras el hanout spice blend in a teaspoon measure, then add the spice mix to the roasting tin. Mix the ingredients using a wooden spoon. Return to the oven and set a timer for 15 mins.
• When the timer beeps, remove the tin from the oven. Crack your first egg into a small bowl - check if there are any small pieces of shell in the egg white, if so, scoop them out using a bigger piece of shell. Make a little space in the tomatoey sauce with your wooden spoon, then pour in the egg. Continue with the rest of the eggs, cracking them into the bowl, then making a little space in the sauce and pouring them in. Return the tin to the oven. Set a timer for 5 mins.
• When the timer beeps, carefully remove the roasting tin from the oven. Put the flatbreads in the oven and set the timer for 5 mins. On your chopping board, chop the coriander using a knife or a pair of scissors. Remember to use the stalks, too - they contain lots of flavour.
• When the timer beeps, carefully remove the flatbreads from the oven and put them on a plate. To serve, use a big spoon to scoop an egg or two onto each plate, along with some of the sauce, and sprinkle over the coriander. Serve with the flatbreads.

Steps:

• Combine all ingredients, and simmer until reaches desired consistency (about 30 minutes, depending on how juicy the tomatoes are).
• Ladle into hot pint jars. Cap with two piece caps, and process in boiling water bath for 15 minutes.
• Cool and store in cool, dark place.

Steps:

• Bring salsa to a simmer in a large skillet. Make 4 indentations with a measuring cup and crack an egg into each. Sprinkle with salt and pepper. Reduce heat; cook, covered, until whites are set, about 3 minutes. Top with crumbled cotija cheese and chopped cilantro.