Shakshuka

GLUTEN FREELOW CARBVEGETARIAN
Written By michael marino

Shakshuka is a comforting, easy meal to cook up but we made it even easier by building the delicious flavors of this Mediterranean classic: fresh local tomatoes, red bell peppers, bold spices and fresh cilantro, all ready to go in a jar. All you need to get are the farm fresh eggs from your local market, and breakfast (or dinner!) is served.

Feeling bold? Add a spoonful of our spicy Tomato ’Nduja “everything sauce” for an extra kick of flavor and heat.

SERVES 2-4

MADE WITH SHAKSHUKA SAUCE

INGREDIENTS

1 jar of Shakshuka Sauce
1 tbsp Tomato ‘Nduja (optional, for extra heat)
1/4 cup tepid water
1 tbsp olive oil
sea salt, black pepper to taste
4-6 eggs

Optional: fresh cilantro and/or crumbled feta cheese for topping

PREPARATION

  1. Heat a drizzle of oil in a cast-iron skillet over medium heat.

  2. Pour in the jar of Shakshuka Sauce (and Vegan Tomato ’Nduja if you prefer more heat) and add a splash of water. Stir to combine.

  3. Bring the sauce to a steady simmer.

  4. Using a spoon, make small wells in the sauce, spaced evenly around the skillet.

  5. Crack an egg into each well. Season each egg with a pinch of salt and freshly cracked black pepper. (Optional: add extra Tomato ’Nduja on top of the eggs)

  6. Cover and cook until the eggs are set to your liking:

    (About 10 minutes for soft yolks / 15 minutes or more for firm yolks)

  7. Before serving, top with fresh cilantro or crumbled feta.

  8. Serve hot with rustic bread for scooping up the sauce.

michael marino
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