Shakshuka al estilo toscano
Raciones
Rinde 1 ración
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Ingredientes
- 6 oz Tomato Puree
- 2 oz Tuscan Dressing
- 3/4 oz Spinach, fresh, roughly chopped
- 1 oz Ricotta Cheese, whisked until smooth
- 3 ea Castelvetrano Olives, pitted, rough chop
- 1 ea Egg
- 1/4 ea Green Onion, thiny sliced on bias
- 1 slice Sourdough Bread
Preparación de la receta
- In an 8 oz heat-safe dish that will be used for serving, add puree and dressing, and stir to combine. Heat on the cooktop until warm and stir in fresh spinach.
- Crack an egg into a small bowl. With the back of a large spoon, make a well into the sauce. Immediately pour the egg into the well—season with salt and pepper.
- Add 3 dollops of ricotta around the egg.
- Cover the pan and cook on medium for around 5 minutes for a runny egg.
- Top with olives and green onions.
- Serve with two pieces of toasted sourdough bread.
Alternatively, you can finish in an oven until the whites are set. Can add cooked bacon, chorizo, or mushrooms to the dish.
