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 4 tbsp extra-virgin olive oil, plus more for drizzling
 1 medium zucchini, thinly sliced into rounds
 Kosher salt and freshly ground black pepper to taste
 1 medium onion, finely diced
 1 large red bell pepper, seeded and chopped
 3 large garlic cloves, thinly sliced
 3 tbsp tomato paste
 1 tsp ground cumin
 1 tsp sweet paprika
 1 tsp ground coriander
 ¼ tsp cayenne pepper, or more to taste
 30 oz cherry tomatoes
 1 14.5-ounce can crushed tomatoes
 1 small, fresh, finely diced red jalapeño, plus more to taste and for serving
 ¼ cup chopped fresh dill, plus more for garnish
 6 large eggs
 1 cup (4 ounces) crumbled feta cheese
 Pita or other bread, for serving
1

Light the KUDU.

2

Gather and prepare ingredients.

3

In the KUDU Cast Iron Pan heat 2 tablespoons of olive oil over medium heat.

4

Add in the zucchini, season with salt and pepper, and cook (not stirring too much) until the zucchini has released its water and is golden and slightly charred around the edges. About 3-4 minutes per side. Transfer to a plate.

5

Add the remaining 2 tablespoons of olive oil to the pan, then add the onion and bell pepper and cook, stirring, until the onion is lightly golden and softened but not too dark. About 9-10 minutes.

6

Add the garlic and cook for 1 more minute.

7

Add in the tomato paste, cumin, paprika, coriander, and cayenne pepper and cook, stirring, until the mixture is fragrant, and the tomato paste is slightly caramelized. About 2 minutes.

8

Stir in the cherry tomatoes, canned tomatoes, and jalapeño. Bring to a boil, then reduce the heat to a simmer and cook until the sauce has darkened and thickened slightly. About 20-25 minutes.

9

Season with additional salt and black pepper to taste.

10

Add in the dill and return the zucchini to the pan, stirring gently.

11

Use a spoon to form 6 wells in the sauce, then crack an egg into each well.

12

Cover the pan with the KUDU Smoker Lid and allow the eggs to cook until the whites have set, and the yolk is to your preferred consistency. About 5-7 minutes.

13

Top with fresh chopped dill, feta cheese, more jalapeño, and serve immediately, or cool to room temperature and serve, sandwich-style, stuffed into pitas or piled on top of bread.

Category

Ingredients

 4 tbsp extra-virgin olive oil, plus more for drizzling
 1 medium zucchini, thinly sliced into rounds
 Kosher salt and freshly ground black pepper to taste
 1 medium onion, finely diced
 1 large red bell pepper, seeded and chopped
 3 large garlic cloves, thinly sliced
 3 tbsp tomato paste
 1 tsp ground cumin
 1 tsp sweet paprika
 1 tsp ground coriander
 ¼ tsp cayenne pepper, or more to taste
 30 oz cherry tomatoes
 1 14.5-ounce can crushed tomatoes
 1 small, fresh, finely diced red jalapeño, plus more to taste and for serving
 ¼ cup chopped fresh dill, plus more for garnish
 6 large eggs
 1 cup (4 ounces) crumbled feta cheese
 Pita or other bread, for serving

Directions

1

Light the KUDU.

2

Gather and prepare ingredients.

3

In the KUDU Cast Iron Pan heat 2 tablespoons of olive oil over medium heat.

4

Add in the zucchini, season with salt and pepper, and cook (not stirring too much) until the zucchini has released its water and is golden and slightly charred around the edges. About 3-4 minutes per side. Transfer to a plate.

5

Add the remaining 2 tablespoons of olive oil to the pan, then add the onion and bell pepper and cook, stirring, until the onion is lightly golden and softened but not too dark. About 9-10 minutes.

6

Add the garlic and cook for 1 more minute.

7

Add in the tomato paste, cumin, paprika, coriander, and cayenne pepper and cook, stirring, until the mixture is fragrant, and the tomato paste is slightly caramelized. About 2 minutes.

8

Stir in the cherry tomatoes, canned tomatoes, and jalapeño. Bring to a boil, then reduce the heat to a simmer and cook until the sauce has darkened and thickened slightly. About 20-25 minutes.

9

Season with additional salt and black pepper to taste.

10

Add in the dill and return the zucchini to the pan, stirring gently.

11

Use a spoon to form 6 wells in the sauce, then crack an egg into each well.

12

Cover the pan with the KUDU Smoker Lid and allow the eggs to cook until the whites have set, and the yolk is to your preferred consistency. About 5-7 minutes.

13

Top with fresh chopped dill, feta cheese, more jalapeño, and serve immediately, or cool to room temperature and serve, sandwich-style, stuffed into pitas or piled on top of bread.

Shakshuka
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