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Shakshuka with Shallots

This classic North African egg breakfast also works well for lunch and dinner. Rich, creamy, and spicy, it brings the flavors of the Mediterranean together in one dish.


2 Tbsp. olive oil
2 large Ready-Set-Serve Peeled Shallots, sliced into rings
1 large Markon First Crop Red Bell Pepper, sliced into rings
4 cloves Ready-Set-Serve Peeled Garlic, minced
1 tsp. toasted cumin
1 tsp. toasted paprika
1 tsp. kosher salt
1/4 tsp. black pepper
1 Tbsp. tomato paste
28-oz. can of whole peeled tomatoes, hand crushed with liquid
1 tsp. sugar (optional)
2 Tbsp. Ready-Set-Serve Italian Parsley
2 Tbsp. Markon First Crop Basil
6 large eggs
1/2 C Feta cheese, crumbled
Pinch red pepper flakes


Heat oil in a cast iron or heavy-bottomed skillet. Saute shallots and bell peppers until just softened. Add garlic, cumin, paprika, salt, pepper, and tomato paste; combine and cook for another three minutes.
Add crushed tomatoes, herbs, and sugar (if desired), combining all well. Form six small wells in the mixture with a spoon and crack eggs into each. Cover and cook for five minutes or until eggs have set. Remove from heat and top with Feta cheese and red pepper flakes.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.