Shakshuka With Spinach

By: Co+op, welcome to the table

Recipe Information
Total Time: 30 minutes
Servings: 6

Want to make a Co-op favorite at home? Try this tasty recipe from our friends at Co+op, welcome to the table. Shakshuka (alternatively spelled “Shakshouka” in many places - both are correct) is a delicious dish of poached eggs immersed in a spicy, flavorful tomato and pepper stew. This American take on Tunisian cuisine is perfect for breakfast or dinner any day of the week!

Ingredients

• 2 tablespoons extra virgin olive oil

• 1 large onion, chopped

• 3 cloves garlic, chopped

• 1 red bell pepper, chopped

• 1 teaspoon smoked paprika

• 1 teaspoon cumin, ground

• 1 teaspoon coriander, ground

• 1/4 teaspoon red pepper flakes

• 1 teaspoon salt

• 1 teaspoon honey

• 1 15-oz. can crushed tomatoes

• 4 cups salad spinach, chopped

• 6 large eggs

• 1/2 cup parsley, chopped

• 2 oz. feta cheese (optional)

Preparation

1. Drizzle the olive oil in a 12-inch skillet and place the pan over medium- high heat. Heat for a few seconds, then add the onions and stir until they start to sizzle. Reduce the heat to medium-low and sauté for about 5 minutes. Add the garlic and peppers and sauté for 5 minutes longer to soften the peppers. Add the paprika, cumin, coriander, red pepper flakes, salt and honey and stir, then stir in the crushed tomatoes. Raise the heat to bring to a boil, then reduce to a simmer and cook until thick, about 5 minutes. Stir in the spinach and cook until just wilted and dark green.

2. Use the back of a spoon to make 6 indentations for the eggs. Crack each egg into a cup and then pour carefully into the indentations. Cover the pan and cook for about 8 minutes, until the whites of the eggs are set. Test by poking the whites with a paring knife. If you like your egg yolks firmer, cook longer.

3. When eggs are done to your liking, sprinkle with parsley and feta, if desired.

4. Serve 1 egg, with about a cup of the vegetable mixture, on each plate.

Serving Suggestion

Serve over warm pitas or toast, along with a side of chickpea salad or hummus.

Salmon Chermoula

By: Co+op, stronger together

Recipe Information
Total Time: 50 minutes; 20 minutes active
Servings: 4

Chermoula is a sauce featured in North African cuisine, usually used to accompany fish. Its bright and spicy flavor is a perfect accent for salmon. Coincidentally, our Meat department has a great deal on salmon right now. Frozen salmon filets are $3 off, so you have a great excuse to try this new recipe.

Ingredients

• 1/3 cup plain yogurt

• 2 tablespoons olive oil

• 1 lemon, zest and juice

• 1/2 cup chopped fresh parsley

• 1/2 cup chopped fresh cilantro

• 1 clove garlic, peeled and minced

• 1 jalapeño, stem and seeds removed, minced

• 1 1/2 teaspoons ground cumin

• Pinch each of salt and black pepper

• 1 pound skin-on salmon filet, cut into 4 even pieces

Preparation

1. In a mixing bowl, stir together all of the ingredients except the salmon. Cover and refrigerate ½ cup of the chermoula sauce to serve with the finished salmon.

2. Place the salmon in a baking dish and pour the remaining chermoula sauce over the filets to marinate, cover and refrigerate for 30 minutes.

3. Heat an oiled grill or a skillet over medium-high heat. Remove the salmon from the marinade and place on the grill, skin side down. Cook the salmon for 4 to 5 minutes, flip gently and cook another few minutes until the fish reaches desired doneness. Remove from heat and serve with the remaining chermoula sauce.

Serving Suggestion

Accompanied by a wild rice blend studded with slivered almonds, this North African-inspired salmon dish is a bright and colorful main dish. Just add a wedge or two of lemon on the side.

Serving Suggestion

Accompanied by a wild rice blend studded with slivered almonds, this North African-inspired salmon dish is a bright and colorful main dish. Just add a wedge or two of lemon on the side.