Gluten-Free Israeli Shakshuka with Mushroom-Feta Stuffed Peppers and Quinoa Pilaf

Allergens

Dairy (Feta Cheese)

Ingredients

• 1 cup uncooked quinoa
• 2 cups vegetable broth (gluten
• free)
• 4 bell peppers (any color)
• 8 oz cremini mushrooms, finely chopped
• 4 oz crumbled feta cheese (sheep or cow milk)
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 1 28
• oz can crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• Salt and black pepper, to taste
• 8 large eggs
• Fresh parsley, chopped, for garnish
• Fresh cilantro, chopped, for garnish

Instructions

1. Prepare quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer, covered, until quinoa is cooked and fluffy, about 15 minutes. Fluff with a fork and set aside. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Stuff each pepper with a mixture of chopped mushrooms and crumbled feta cheese, then place in a baking dish. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Add garlic and cook for another minute. Stir in crushed tomatoes, tomato paste, paprika, cumin, coriander, cinnamon, salt, and black pepper. Simmer the sauce for 10 minutes, then remove from heat. Pour the shakshuka sauce into the baking dish with the stuffed peppers. Bake for 25 30 minutes, or until peppers are tender and sauce is bubbling. In a non stick skillet, heat remaining olive oil over medium heat. Crack eggs individually into the skillet and cook until whites are set and yolks are to your desired consistency. To serve, spoon quinoa pilaf onto plates, followed by a stuffed pepper, and top with a fried egg. Garnish with parsley and cilantro.

Chef’s Insight

To create a more traditional shakshuka, add diced tomatoes instead of crushed and use whole eggs rather than fried.

Notes

For a spicier dish, add cayenne pepper or red pepper flakes to the shakshuka sauce.