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  • VOL 08, ISSUE 01 • WINTER 2020


Chef David Quick | Knoxville Division

Shakshuka, a traditional Middle Eastern-North African dish of eggs poached in spicy tomato sauce, continues to shake up the American menu. A one-pan dish replete with the bold flavors of paprika and cumin, the egg and tomato combination is easily adapted to other cuisines, as seen in Turkish menemen (scrambled eggs), Tex Mex huevos rancheros and Italian ‘Eggs in Purgatory’ (a buttery tomato sauce given some heat with red peppers). Now seen on the trendiest of menus, shakshuka has become a brunch essential, featuring the basics of eggs cooked in a thick, spicy sauce of tomatoes, peppers, onions, garlic and seasonings, often served with a toasted baguette, pita or challah bread to sop up the sauce. Most distinctive is the way that almost any ingredient can be added to customize to diners’ desires, and immediately be seamlessly folded into the dish, from more vegetables (chopped eggplant, peppers, potatoes, artichokes, squash, kale, spinach, chard) to more vegetarian offerings (beans, chickpeas, or lentils) to more meat (merguez or chorizo sausage, ground beef, lamb or chicken) and garnishes like olives, fresh herbs, fried shallots and preserved lemon, according to Chowhound.


  • 3 ea Egg
  • 1 C Kale Color Crunch
  • 3 Tbsp Harissa Cumin Paste, Spicy
  • 1 ea Shallot Whole Peeled Fresh, Large, diced small
  • 4 C Tomato Diced Fire Roasted In Juice
  • 2 ea Garlic
  • 1 /2 ea Whole Roasted Pepper Red
  • 2 Tbsp Gourmet Chicken Base Paste
  • 1/2 oz Spicy Picante Artisan Microgreen, Craft Mix
  • 1/2 lb Heirloom Tomato, diced medium


  1. In a medium size pan, saute shallot and garlic until translucent. Add in diced fresh tomato and cook until they start to caramelize. Deglaze this with chicken base diluted into 1 cup of warm water.
  2. Next add in roasted red peppers, roasted tomatoes and harissa paste. Bring to a simmer, then reduce heat and allow to continue cooking for at least 20 more minutes, stirring occasionally.
  3. Preheat oven to 400 F. For plating, you will need a mini roasting pan or small ceramic shallow bowl. In bottom of pan place kale crunch. Using ladle, cover the kale crunch with the shakshuka and crack the three eggs on top of the mixture. Bake this until yolks have just set (usually around 10 minutes).
  4. Pull out of oven and garnish with microgreens on top and serve.

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