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  • Breakfast, Mains
  • Chinese, Middle Eastern

Spicy Asian Inspired Shakshouka

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    SERVES

    SERVES

    1 person

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    COOKING METHOD

    COOKING METHOD

    Stove Top

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    PREP TIME

    PREP TIME

    10 mins

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    COOK TIME

    COOK TIME

    10 mins

A delicious and unexpected spin on the classic Shakshouka.

Ingredients

2 tsp olive oil

1/2 onion, sliced or chopped

1/2 bell pepper, chopped or sliced

1 clove of garlic, chopped

1 tsp grated ginger

3/4 cup good quality crushed tomatoes

1 tbsp Everiday House Chili

1 tbsp Everiday Coconut Aminos

1 tsp toasted sesame oil

2 tbsp chopped coriander (leaves and stems)

2 eggs

Salt & pepper to taste

Optional toppings

Sliced scallion

More coriander

Toasted sesame seeds

Everiday Foods Garlic Chili Oil

Instructions

1

DONE

Heat olive oil in a pan.  Saute the onion and season with a bit of salt till translucent. 

2

DONE

Add the bell pepper, garlic, ginger and cook till fragrant.

3

DONE

Add your crushed tomatoes, Everiday chili sauce,  Everiday coconut aminos and give everything a stir.  Lower heat and cook for 2-3 minutes. If u feel your tomatoes are getting too dried out, u can add a little water. 

4

DONE

Mix in your coriander and sesame oil.

5

DONE

Make two wells and crack your eggs in. Cover and let cook for about 2-4 minutes (depending on how you like them done.

6

DONE

Garnish with toppings of choice and enjoy right out of the pan!

  • Tips

    Tips

    For entertaining, double or triple the sauce.  Pour into a baking dish, crack in your eggs, and bake in a preheated oven at 180℃ / 350℉ for 10 minutes or until the eggs are done to your liking.

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