I am so excited for my very first cooking class on Saturday, November 28th, where I am going to teach you how to make one of my all-time favorite dishes, shakshuka.  It is a one-pan dish made of eggs poached in a tomato-red pepper sauce spiced with cumin, coriander, & sweet smoked paprika.  This dish is the perfect meal any time of the day; a bright hearty breakfast, comforting brunch/lunch or eggs for dinner, it doesn’t matter, it is that good. I love making the tomato base in large batches, keeping it in my fridge or freezer then heating it up, poaching the eggs, & adding merguez, feta, or any leftovers in my fridge.  I will demonstrate how to properly sweat vegetables, perform knife cuts, toast spices & poach eggs.  We will talk about how easy this recipe is to scale up to feed many or scale down to a single size portion, discuss the vegan option, proper storage, & save some time for some Q&A together! I can't wait to cook with you! - xo Jen

FYI the session will be recorded so you have the option to cook at your own pace, rewatch, or just sit back, relax, take notes, & learn something new!

If you are purchasing this class as a gift, make sure to register with their email address.

Please read all the details thoroughly & decide the protein/vegetable for your dish based on your dietary/personal preference.

Please have all equipment & ingredients below prepped & measured before the live stream begins.

This recipe is great served with something starchy - enjoy it with flatbread, a crusty country loaf, a baguette, rice, cauliflower rice, or on its own! Just have that ready beforehand.

12 Oz. about 3 small Spanish Onion Small Diced

12 Oz.  about 2 medium Red Bell Pepper Small Diced

2 Teaspoon Freshly Ground & Toasted Cumin Seed

2 Teaspoon Freshly Ground & Toasted Coriander Seed 

1 each 12 Oz. can diced San Marzano Tomatoes in Juice

4 Teaspoon Kosher Salt (more or less to your taste)

Vegan Option 1 (16 oz) package of Silken Tofu. If you want your tofu to taste eggy season it with Kala Namak (aka black salt). 

Cast Iron Pan - 12 inch
If you do not have a cast-iron pan use a heavy bottom saute pan, or really any pan you have in your cabinet!

Spice Grinder
If you do not have a spice grinder you can use a Mortar & Pestle or replace the whole spices with ground spices.

A non-refundable payment in US Dollars for the full course fee per person is required to reserve a place. Payment will be processed at the time of registration.

Price does not include ingredients, recipe, equipment, transportation.

The recipe will not be released & it is your own responsibility to take notes during the webinar.

Carroll Couture Cuisine, LLC is not responsible for any expenses incurred by you in preparing to attend its programs.

Any event with charitable contributions will only be accounted for during the in-moment live stream. When the live stream is complete, the charitable contribution & donations will not apply for the replay of the recorded live stream or the duration of time the replay is available on Crowdcast.

There will be no refund for cancellations for registration. All sales final.

Carroll Couture Cuisine, LLC reserves the right to cancel any program should a minimum number of participants not be reached.

Carroll Couture Cuisine, LLC is not responsible for medical or food allergies. It is your responsibility to prevent allergic reactions.

Carroll Couture Cuisine, LLC shall not be liable, directly or indirectly, for any injury or damage as a result of, including but not limited to acts of God, war, quarantine, weather, terrorism, civil disturbance, strike, changes in government regulations, airline cancellations or other travel issues.

Like all cooking activities, certain risks & dangers arise, not all of which can be described herein, but may include, without limitation, cuts, scrapes, scratches, puncture wounds, thermal burns, chemical burns, scalds, injuries from using cooking equipment & instruments, eye injuries or irritation, skin irritations, allergic reactions, food poisoning, slips, falls, & choking. I have read the aforementioned risks & I am familiar with the nature of the classes & activities involved in the cooking classes. I understand & appreciate the inherent risks & the types of injuries that may occur as a result of my participation. I assert that my participation in Carroll Couture Cuisine, LLC classes or activities is voluntary & I knowingly assume all risks associated therewith.

Registration of the participant or authorized representative signifies acceptance of & agreement to be bound by all the terms & conditions as stated.

Shakshuka Class with Chef Jen Carroll