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!
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