We love to cook up a shakshuka. Whether it’s for a quick weeknight dinner, a simple stay-in lunch on the weekend, or even to serve a crowd. It’s quick and easy, low lift, and often ends up being a most beautiful, soul-warming, comforting dish when we need it. And here’s our take on shaksukha; with a bit of sambal spice stirred in, this hearty dish gets even heartier!
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 3 garlic cloves, finely chopped
- 2 tbsp Homiah Sambal Chili Crunch, divided
- ¼ tsp cumin
- ½ tsp paprika
- 1 can (14 oz.) whole peeled tomatoes
- ¼ tsp salt, or more to taste
- freshly cracked black pepper
- 4 large eggs
- 2 stalks parsley, leaves picked and roughly chopped
- Heat the olive oil in a large deep pan or Dutch oven over medium heat. Add in the minced onions, and sweat it for 3-5 minutes. Then, add in the minced garlic, one tablespoon of Homiah Sambal Chili Crunch, cumin, and paprika, and cook for 2-3 minutes until fragrant.
- Add in the tomatoes and all its juices, and bring it to a boil. Let it simmer for 3 minutes, then season with salt and pepper.
- Turn the heat down to low. Then, use a spoon to make four small indents in the sauce, and gently crack the eggs into each indent. Cover the pan with a lid, and cook for 6-8 minutes, until the whites of the eggs are completely set, but the yolks are still slightly runny in the centre.
- When done, sprinkle the chopped parsley on the dish, along with the remaining tablespoon of Homiah Sambal Chili Crunch. Serve while still hot!