Recipes & Pairings

Shakshuka

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Ft. Butterfly Bakery of Vermont Crushed Tomatoes, Cilantro Onion Hot Sauce, Chipotle Flakes, and local eggs from Maple Wind Farm

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Ingredients
  • 1 Tbsp olive oil, extra for drizzling
  • 1 medium chopped onion
  • 2 bell chopped bell peppers
  • 1 jar BBVT Crushed Tomatoes
  • 6 chopped tomatoes
  • 3 Tbsp BBVT Cilantro Onion hot sauce
  • 1 Tbsp cumin
  • 1 tsp ground coriander
  • 4 eggs
  • Chipotle flakes, for garnish

Instructions
  • Preheat oven to 400°F
  • Heat olive oil in a straight-sided, oven safe pan over medium heat
  • Add onions and peppers to pan and saute until softened and slightly brown, about five minutes
  • Add crushed tomatoes, fresh tomato, cilantro onion hot sauce, cumin, and coriander, stir to combine
  • Bring pan to simmer, then cook for 10 minutes, or until tomatoes are soft and sauce thickens
  • Season to taste with salt and pepper
  • Create four cavities in the stew, then crack an egg into each cavity
  • Back at 400° for 7-12 minutes, depending on desired doneness
  • Garnish with chipotle flakes and additional olive oil

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