Shakshuka
Shakshuka
Ingredients
- 1 red onion, finely diced
- generous amount olive oil
- 2 spoonfuls garlic paste
- 1 spoonful tomato paste
- 1 can crushed tomatoes
- generous sprinkles ground cumin
- generous sprinkles cayenne pepper
- generous sprinkles chili powder
- generous sprinkles ground coriander
- generous sprinkles black pepper
- generous sprinkles dried oregano or thyme
- generous sprinkles salt
- 4 eggs
- generous amount feta cheese, crumbled
- generous amount fresh parsley, chopped
- as needed Truff Mild Hot Sauce, for drizzling
- as needed baguette, sliced, for serving
Instructions
- 1
Heat a generous amount of olive oil in a large pan over medium heat. Add the finely diced red onion and sauté until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Stir in 2 spoonfuls of garlic paste and 1 spoonful of tomato paste. Cook for 2-3 minutes, stirring constantly, until fragrant.
⏱️ 3 min
- 3
Pour in the can of crushed tomatoes. Add generous sprinkles of ground cumin, cayenne pepper, chili powder, ground coriander, black pepper, dried oregano or thyme, and salt. Stir well to combine all the spices with the tomato mixture.
⏱️ 2 min
- 4
Bring the sauce to a simmer, then reduce the heat to low and let it gently bubble for about 5-7 minutes to allow the flavors to meld.
⏱️ 7 min
- 5
Using the back of a spoon, create four indentations or "wells" in the simmering tomato sauce. Carefully crack one egg into each well.
⏱️ 1 min
- 6
Cover the pan and cook the eggs in the sauce for 5-8 minutes, or until the whites are set and the yolks reach your desired doneness (for runny yolks, cook closer to 5 minutes).
⏱️ 8 min
- 7
Remove the pan from the heat. Generously sprinkle crumbled feta cheese over the shakshuka, followed by chopped fresh parsley.
⏱️ 1 min
- 8
Drizzle Truff Mild Hot Sauce over the entire dish. Serve hot with slices of baguette for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shakshuka
- 1 red onion, finely diced
- generous amount olive oil
- 2 spoonfuls garlic paste
- 1 spoonful tomato paste
- 1 can crushed tomatoes
- generous sprinkles ground cumin
- generous sprinkles cayenne pepper
- generous sprinkles chili powder
- generous sprinkles ground coriander
- generous sprinkles black pepper
- generous sprinkles dried oregano or thyme
- generous sprinkles salt
- 4 eggs
- generous amount feta cheese, crumbled
- generous amount fresh parsley, chopped
- as needed Truff Mild Hot Sauce, for drizzling
- as needed baguette, sliced, for serving
Instructions
- 1
Heat a generous amount of olive oil in a large pan over medium heat. Add the finely diced red onion and sauté until softened, about 5-7 minutes.
⏱️ 7 min - 2
Stir in 2 spoonfuls of garlic paste and 1 spoonful of tomato paste. Cook for 2-3 minutes, stirring constantly, until fragrant.
⏱️ 3 min - 3
Pour in the can of crushed tomatoes. Add generous sprinkles of ground cumin, cayenne pepper, chili powder, ground coriander, black pepper, dried oregano or thyme, and salt. Stir well to combine all the spices with the tomato mixture.
⏱️ 2 min - 4
Bring the sauce to a simmer, then reduce the heat to low and let it gently bubble for about 5-7 minutes to allow the flavors to meld.
⏱️ 7 min - 5
Using the back of a spoon, create four indentations or "wells" in the simmering tomato sauce. Carefully crack one egg into each well.
⏱️ 1 min - 6
Cover the pan and cook the eggs in the sauce for 5-8 minutes, or until the whites are set and the yolks reach your desired doneness (for runny yolks, cook closer to 5 minutes).
⏱️ 8 min - 7
Remove the pan from the heat. Generously sprinkle crumbled feta cheese over the shakshuka, followed by chopped fresh parsley.
⏱️ 1 min - 8
Drizzle Truff Mild Hot Sauce over the entire dish. Serve hot with slices of baguette for dipping.
⏱️ 1 min