Hannah, Author at Olivia Olive Oil

Arrabbiata Shakshuka

The simplest brunch recipes are low-effort, high-reward. Using the slow cooked SavoriArrabbiata tomato sauce adds a next level element to this shakshuka recipe. The flexibilityof this recipe is endless; looking for something hearty, sauté some ground sausage meatand mix into the sauce, craving extra veggies, fold in a few handfuls of spinach, feelingcheesy? Top with crumbled feta or grated aged cheddar. Always serve with lots of crustybread, hungry bellies will be satisfied in no time.

Ingredients

1 Onion
1 Bell Pepper
1/4 cup Extra Virgin Olive Oil
1/2 tsp Sea Salt
2 tbsp Black Garlic Dark Balsamic
1 jar Savori Arrabbiata Sauce
4 Eggs
Salt & Pepper, to taste
Parsley, for garnish

Instructions

Thinly slice the onions and bell pepper.
Place a large heavy bottomed, oven proof sauce pan (a cast iron frying pan is perfect) overmedium heat. Add in the EVOO, onion and bell pepper. Stir to coat in the oil and sauté untiljust starting to sweat, about 2 minutes. Sprinkle with sea salt and continue to cook untilwell caramelized, about 4 more minutes. Pour in the balsamic vinegar to deglaze the pan,scraping up any bits that may have stuck. Continue to cook 1 more minute, until the vinegarhas absorbed. Pour in the Arrabbiata sauce and stir to combine.
Place the oven rack in the center of the oven and preheat the to 400°F
When the sauce begins to bubble, remove from heat. Make four wells in the tomato saucewith the back of a spoon. Carefully crack the egg into the well and sprinkle with salt and pepper to taste
Bake in pre-heated oven for 15 minutes, or until the egg whites are set, and the yolks are atyour preferred doneness. Remember the yolks will continue to cook after removed from theoven, as the sauce is still hot.

Notes

Leftovers, if you have any, will keep in the fridge for up to 2 days, but this dish is best
enjoyed as soon as it’s made.

Print Pin

Balsamic Braised Beef Short Ribs

w/ Italian Herb Olive Oil & Mission Fig Balsamic Vinegar

Prep Time 30

Cook Time 3

Ingredients

2-3 lb Trimmed Beef Short Ribs
2 tbsp Italian Herb Olive Oil (or a robust olive oil)
1 large Onion
4 cloves Garlic
1/3 cup Mission Fig Balsamic Vinegar
2 tbsp Tomato Paste
2 cups Merlot Wine
4-6 cups Beef Stock

Instructions

In a frying pan, brown the short ribs on all sides in the olive oil, searing well. Don’t rush this step; it should take about 10 minutes per batch. Remove from the frying pan and place in a small roasting pan, just big enough to hold everything comfortably, bone side up, or stack them in a slow cooker.
Chop the onion and garlic, add to the frying pan, and sauté until soft and golden, 5-7 minutes. Add the balsamic and tomato paste to deglaze the pan, scraping any bits from the bottom. Pour this mixture over the short ribs. Add the beer and enough beef stock to completely cover the meat.
OVEN METHOD Preheat the oven to 325 degrees F. Cover the ribs tightly with two layers of foil to prevent any steam from escaping, and place in the oven for 3 hours.
SLOW COOKER METHOD Place the lid on the slow cooker and cook the ribs on low for 6-8 hours.
TO FINISH Remove from the oven or slow cooker and let rest in the cooking vessel for 15 minutes. Pile high on a serving platter, reserving the drippings. Remove 2 cups of the drippings from the roasting pan or slow cooker and place in a small saucepan. Bring to a boil then simmer for about 5 minutes to reduce and use as a gravy if desired.

Notes

~Adapted from The Olive Oil & Vinegar Lover’s Cookbook! Buy it here for more great recipes.~

VARIATIONS

Also try this recipe with:

Espresso Balsamic & Stout-Style Dark Beer
Blackberry Balsamic & Lager
Chocolate Balsamic & Porter
Bourbon Maple Balsamic & Milk Stout
Pomegranate Balsamic & Shiraz
Traditional Aged Balsamic & Cabernet