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
- 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.
- 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.
- 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.
- 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.
- 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.
- Transfer the pan to the oven and bake for 14-16 minutes, or until the whites are set and the yolks are still soft.
- Garnish with the chopped parsley and then serve with salad and fresh bread.