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Shakshuka

Shakshuka

Equipment

Pan and wooden spoon

I love this breakfast with some warm crusty sourdough. So easy, delicious and healthy all cooked in one pan. Add some chorizo for a Spanish twist! Pictured above is a variation with guanciale and feta.

Ingredients

  • 2 yellow onions, diced large
  • 3 bell peppers, diced large
  • 4 garlic cloves, minced
  • 1 large shallot, minced
  • 1 Tbsp Ancient Halaby Middle Eastern Chile Blend
  • 28 oz can of tomato sauce
  • 5 eggs
  • Salt to taste
  • Oil to coat pan
  • Garnish: yogurt, cilantro, and pistachios
  • Sourdough for serving

Steps:

  • Heat a pan over medium-high heat and add oil to coat the pan.
  • Add onion when the oil is shimmering followed by the bell peppers.
  • Cook 5–7 minutes or until onions are translucent and peppers begin to soften.
  • Add shallot and garlic and continue to cook about 2 more minutes or until fragrant and slightly brown and caramelized.
  • Add Ancient Halaby and stir to combine.
  • Add tomato sauce and cook for about 10 more minutes until the sauce has thickened. Season with salt to taste.
  • Make little indents in the sauce for the eggs. Crack the eggs into small ramekins or bowls and slide each egg into the indent.
  • Season the eggs with salt and cover and cook over low heat until the whites have set about 8 minutes or cook in a 375F oven for 7–10 minutes. I recommend checking the eggs frequently because everyone’s heat source will be different. Remember the eggs will continue to cook after the pan is removed.
  • Remove the pan from the heat and garnish with yogurt dollops, cilantro and crushed pistachios.
  • Serve with crusty sourdough

Things to remember

  • This recipe also works on the stove slowly simmer until the whites set. I recommend a pan with a clear lid so you can see exactly when they finish cooking.
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