​Mussels in Marinara Shakshouka

Serves 4

Something about our latest addition to Ekone begged for a savoy breakfast dish, so we went ahead and whipped up this crowd-pleaser fit for a celebratory brunch but as simple as scrambling eggs.

Ingredients:

• 1 tablespoon olive oil
• 1 yellow onion, died
• 3 garlic cloves, finely chopped
• 1 tablespoon tomato paste
• 6 cherry bomb peppers, chopped (or 1 bell pepper)
• 2 teaspoons fresh dill, finely chopped
• 2 teaspoons parsley, finely chopped
• 1 teaspoon harissa seasoning
• 2 teaspoons smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon cumin
• 1 teaspoon red pepper flakes
• 1 28 ounce cans crushed tomatoes
• 6 eggs
• 1 avocado, cut into slices
• ¼ cup olives, cut in half
• 1 can Ekone Mussells in Marinara
• Zest from 1 lemon
• 2 scallions, thinly sliced

In a large cast iron or saucepan, heat your oil over medium heat, and once hot melt your onions until carmelize, stirring often. Add your garlic and continue to melt for three minutes or until the garlic appears translucent. Incorporate the tomato paste and stir well. Sprinkle all of your herbs (aside from scallions) and spices into the mixture before tossing the can of tomatoes and stirring until the sauce appears even. Allow to stew for ten minutes.

Carefully crack your eggs and distribute them throughout the pan along with the, mussels avocados and olives; cover the pan with a lid, reduce the heat to medium-low, and allow to simmer for 15 minutes. Once the white of the eggs have cooked through, remove your pan from the head and garnish zest and scallions. Serve immediately with crusty bread.