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This Epic Dish Fuses A Traditional Jewish Dish With Lasagna

A traditional dish of shakshuka consists of poached eggs that rest in a warm saucy sea of tomato, chili peppers, onions, and cumin spice. Now, imagine what this Middle Eastern masterpiece would be like fused together with the power of a hearty lasagna.

It just so happens that Chef Keith Prante (@haute_productions) did just this and created his very own recipe for Shakshuka Lasagna—and now we’re sharing it with you! He puts together the chunky lasagna with stuffed layers of canned crushed tomatoes and Roma tomatoes, bell peppers, onions, shallots, garlic, and of course, poached eggs nestled between each level.

A blanket of mozzarella and sauce wrap things up. Now that you’ve got all the delicious details, it’s time to shake up shakshuka and bake some lasagna!


Shakshuka Lasagna

Serving size:

Cooking time: 45-60 minutes

1 box (1lb) lasagna pasta

1 can (29 oz) crushed tomatoes

1 large Spanish onion (sliced)

3 bell peppers (sliced)

3 diced Roma tomatoes

2 cups spinach

1 shallot (sliced)

3 cloves garlic (sliced)

1 teaspoon cayenne pepper

6 large eggs

6 cups mozzarella cheese

3 tablespoons fresh oregano (chopped fine)

1 cup extra virgin olive oil

Salt and Pepper to taste

1)   Preheat to over 325 degrees. Place pot of water on stove and bring to a boil. Add salt to water. Once boiling place pasta in water until it will bend (do not overcook).

2)   Remove pasta from water and toss generously with extra virgin olive oil, about 1⁄2 cup to avoid pasta sticking.

3)   Cook shallots and garlic in sauce pot and add after they become transparent. Add red bell pepper and onion to sauce pot. Cook for 10 minutes. Place crushed tomatoes and diced tomatoes in saucepot and place on low heat. Add remaining olive oil. Cook for additional 10 minutes or until vegetables are soft. Season with salt and pepper.

4)   Lay first level of pasta down on 11×13 pan and add sauce to cover the bottom. Add half the spinach and 1 cup of cheese. Crack eggs evenly around lasagna and add another sheet of pasta. Continue until you are out of blanched pasta. Make sure you season every layer with salt and pepper. For the last layer, generously cover with cheese and remaining sauce. Cover and bake for 20 minutes or until eggs are poached easy (runny yolk)

This post is sponsored by the Canned Food Alliance

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Get The Party Started With These Black Bean And Corn Double Deckers

This Black Bean and Corn Double Decker by Chef Keith Prante (@haute_productions) is arguably the new birthday cake. Yep, it’s that serious. Never again will you see another savory nor sweet creation that exceeds its beauty.

Essentially, this monster of a Double Decker is built with layers of tortilla stuffed with canned black beans, sweet corn, chicken, and cheese, cheese, cheese all the way! Think you can handle it? See the recipe below.


Black Bean and Corn Double Decker

Serving size: 2

Cooking time: 15-20 minutes

1 14.75 oz canned black beans (drained)

1 14.75 oz canned sweet corn (drained)

2 10 oz cans of chicken

4 teaspoons taco seasoning

4 cups cheddar jack cheese

1 tablespoon chopped cilantro

1⁄4 cup chopped onion

6x 8” flour tortillas

Optional: sour cream and guacamole

1)   Preheat oven to 275.

2)   Sauté black beans, corn, onions, and chicken until hot. Add cilantro, taco seasoning, and salt to taste.

3)   Place tortilla on a baking sheet and add cheese and chicken mixture. Then layer another tortilla on top, as well as more chicken mixture, and a third tortilla on top.

4)   Repeat for second “double decker.”

5)   Place in oven for 5 minutes or until cheese has melted flip “double decker.” Garnish with guacamole, sour cream and chopped cilantro.

This post is sponsored by the Canned Food Alliance