Mini Shakshuka
Pair this with a cup of hot coffee and your taste buds will be satisfied!
Ingredients
Per Shakshuka
2 frozen dinner rolls
2 Tbsp Marinara sauce
1 medium egg
2 Tbsp Basil Tomato Feta
Olive oil
Black sesame seeds (optional)
Instructions
Place frozen rolls in a dish sprayed with cooking spray. Cover with cling wrap also coated with cooking spray. Allow to thaw 30 minutes to an hour, depending on the temperature of the room. Otherwise, thaw in the refrigerator overnight, then take out of the fridge and bring to room temperature. Room temperature dough is easier to work with.
Take two rolls and press them together, then roll into a round about six to eight inches across on a piece of parchment. If the dough shrinks up, allow it to rest about ten minutes, then continue to roll it into a circle. Cover and allow to rise another 30 minutes.
Place a pizza stone or upside-down baking sheet in the center of the oven and preheat to 500°F.
Slide the parchment with the dough onto a flat surface, such as a pizza peel or light, sturdy cutting board. Add a few drops of oil onto the center of the dough circle. Gently press your fingers into the center of the dough, creating a depression. Using the oil to help you work the dough, widen the depression and gently stretch outward to make a flat center with a 1-inch “wall” all around. Try to keep the border even and high to prevent the egg from spilling out later.
Spread the marinara sauce in the center, making a well in the middle of the sauce. Crack the egg into a small bowl and slowly pour it into the well. If the well starts to overflow, stop pouring and save the remaining egg white.
Use a pastry brush to spread any remaining egg white on the dough border and sprinkle with black sesame seeds if desired.
Carefully slide the parchment onto the hot pizza stone in oven. Bake for 5-6 minutes or until the egg white is mostly cooked and the dough is brown.
Sprinkle Basil Tomato Feta onto the shakshuka and bake another 2-3 minutes or until the whites are completely cooked and the cheese is melted. Watch it carefully because the egg can go from undercooked to overcooked very quickly.
Serve warm, while the yolk is soft, or room temperature (the yolk will harden as it cools).
