Black Sheep Shakshuka Topped With Barham Family Farm Free-Range Eggs

February 24, 2021 • 0 comments

Black Sheep Shakshuka Topped With Barham Family Farm Free-Range Eggs
We sure miss our friends at Black Sheep, but Chef Michael Foust shared this brunch favorite so you can make it at home anytime you want and dream about a lovely farm-to-table restaurant we were forced to say goodbye to during the pandemic. He adapted the traditional North African/Middle Eastern tomato-pepper sauce known as shakshuka. Serve with naan bread or pita.
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  • Servings: 4



2 tablespoons extra-virgin olive oil

1 yellow onion, medium diced

2 poblano peppers, julienned

2 cloves garlic, shaved

4 tomatoes, chopped

3 tablespoons tomato puree

½ cup fresh-squeezed orange juice

½ tablespoon sweet paprika

Pinch chili pepper flakes

1/2 teaspoon cumin

4 Barham Family Farm chicken or duck eggs

Salt and pepper, to taste

4 tablespoons tahini

2 tablespoons lemon juice

½ cup crumbled feta

Chopped parsley, for garnish


Preheat oven to 375 degrees.


In a 10-inch cast-iron skillet, heat oil over medium heat then add onion and cook 5 minutes, or until softened. Add peppers and garlic and continue cooking for another 5 minutes, or until soft. Add tomatoes, tomato puree, orange juice, paprika, chili pepper flakes and cumin. Lower heat and cook until thickened, about 10 minutes.


With a spatula, press wells into the mixture and crack eggs, dropping each into the well. Season eggs with salt and pepper and cook in the oven until egg whites are set, about 7 to 10 minutes.


For the Tahini Sauce: In a mixing bowl, whisk together tahini and lemon juice. Drizzle the dish with tahini sauce and garnish with feta and parsley.