Carribean style Shakshuka with beans with sweet fried plantains
 
 
Shakshuka is an easy and a healthy breakfast (or any time of day) recipe which comes from Israel and other parts of the Middle East and North Africa. This is inspired by the very popular dish and I've added a Caribbean touch to it by adding plantains and a popular spice known in that region. It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It’s nourishing, filling and one recipe I guarantee you’ll make time and again.
Author:
Recipe type: Breakfast, Brunch
Cuisine: Carribean
Serves: 4
Ingredients
  • 2 tbsp. Extra Virgin Olive Oil (or canola oil) +4 tbsp vegetable oil for pan frying
  • ½ large Sweet Onion, diced
  • ½ Green Bell Pepper, diced
  • 4 cloves garlic chopped
  • 2 tbsp Sofrito
  • 8 oz. can Tomato Sauce (+1 can of water)
  • 15 oz can Red Kidney Beans, undrained (or pinto beans)
  • ½ Packet Sazon – the “with coriander and Annatto” variety (start with ½ packet and add remainder if desired after tasting)
  • Adobo – the “with pepper” variety, to taste (I usually start with about ½ tbsp, adding more if necessary)
  • Salt and Pepper, to taste
  • 5 eggs
  • 2 plantains, sliced diagonally
To make Sazon from scratch
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon ground annatto seeds (achiote) or turmeric
  • 1 tablespoon garlic powder
  • 1 tablespoon kosher salt
  • 2 teaspoons oregano
  • 1 tsp ground black pepper
  • Mix everything and store in airtight container
Instructions
  1. Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
  2. Add garlic and sazon, sofrito and cook an additional minute.
  3. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Add the Red kidney beans, and adobo. Season with salt and pepper and bring the sauce to a simmer.
  4. While that is simmering, in a non stick pan add oil. Pan fry the plantains on both the sides until they are brown, caramalized and lightly crispy. Take it out on a towel to drain extra oil.
  5. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Arrange the plantains. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
  6. Garnish with chopped cilantro and cheese if you prefer.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2019/04/25/caribbean-style-shakshuka/