- 1 tbsp Extra Virgin Olive Oil, Oro Del Desierto
- 1/2 Medium, Peeled and diced Onion, White
- 1 Clove Garlic
- 1 Medium Capsicum, Green
- 4 Cups, Diced Tomato, Vine
- 1 tbsp Organic Chilli Powder, Crazy Jack
- 1 tbsp Organic Cumin Ground, Crazy Jack
- 1 tbsp Organic Paprika, Crazy Jack
- 6 Organic Free Range Eggs, Ripe 6pc Box
- 1/2 tbsp, chopped Herb, Parsley
- 1 pinch Cayenne pepper
- 1 pinch (optional) Sugar
- To taste Salt & Pepper
1 – Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté until mixture is fragrant.
2 – Add the capsicum , sauté for 5-7 minutes over medium until softened.
3 – Add tomatoes and tomato paste to pan, stir until blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce. At this point, you can taste the mixture and spice it according to your preference. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka
4 – Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. The eggs will cook “over easy” on top of the tomato sauce. Cover the pan and cook the eggs to taste.
6 – Garnish with the chopped parsley, if desired. Shakshuka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce.
Extra Virgin Olive Oil, Oro Del DesiertoQty: 178.75 AED
Onion, WhiteQty: 113.13 AED
Tomato, VineQty: 121 AED
Organic Chilli Powder, Crazy JackQty: 123.10 AED
Organic Cumin Ground, Crazy Jack
Organic Paprika, Crazy JackQty: 123.10 AED
Organic Free Range Eggs, Ripe 6pc BoxQty: 113.13 AED