PRODUCT USED: Saha Lahmajoun Base

ATTRIBUTES: Vegetarian, Comfort Food, Breakfast/Lunch/Dinner

PREP TIME: 10-15 minutes; COOKING TIME: 30-35 minutes

SERVES - 4-6

Shakshuka is traditional North African dish that has become popular throughout the Middle East. It's a hearty dish full of freshness and flavour that can be severed for breakfast, lunch or dinner!



  • 3 tbsp (45 ml) olive oil
  • 1 medium onion, diced
  • 1 large red bell pepper, diced
  • 1 28 oz can (796 ml) peeled tomatoes with juices
  • 1 cup (250 ml) Saha Lahmajoun Sauce
  • 6 large eggs
  • 1/4 cup (60 ml) parsley, coarsely chopped
  • salt and pepper to taste


  1. Preheat oven to 375°F. Heat the olive oil in a large cast iron skillet (or similar pan) over medium heat. Add the diced onion and cook for 3-4 minutes or until the onion is softened and translucent.
  2. Turn the heat to low and then add the diced peppers and cook for a further 3-4 minutes or until the peppers are tender.
  3. Add the Saha Lahmajoun Sauce and tomatoes. Stir until well combined and then crush the tomatoes with the back of a wooden spoon until the sauce is fluid but still chunky.
  4. Turn the heat to high and let the mixture come to a boil. Reduce the heat to low and then let simmer for 12-15 minutes or until the sauce has a stew-like consistency. Check for seasoning and add salt and pepper to taste.
  5. With the back of a wooden spoon, made six small wells in the sauce and crack an egg directly into each well. Season each egg with salt and pepper.
  6. Transfer the pan to the oven and bake for 14-16 minutes, or until the whites are set and the yolks are still soft.
  7. Garnish with the chopped parsley and then serve with salad and fresh bread.


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