They say cooking is love made visible. To be honest, we aren’t really sure who “they” are or when they said it, but we definitely agree! This Mother’s Day, serve up this delicious shakshuka recipe to show mom how much you care. If you aren’t familiar with shakshuka, it is a wonderful, flavorful dish of eggs poached on top of a bed of tomato sauce. Serve it up for breakfast or dinner! The dish itself has quite a history and a few variations, but we love this version.
Himalayan Chile Shakshuka Recipe
Ingredients:
- 1 tbsp olive oil
- 1/2 onion, peeled and diced
- 1 clove garlic minced
- 1 bell pepper, seeded and chopped
- 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
- 2 tbsp tomato paste
- 1/4 cup Himalayan Chile hot sauce (or to taste)
- 1 tsp mild chili powder
- 1 tsp cumin
- 1 tsp paprika
- Pinch of cayenne pepper, or more to taste (careful, it’s spicy!)
- Pinch of sugar (optional, to taste. This helps tone down the acidity of the tomato sauce)
- Salt and pepper, to taste
- 6 eggs
- 1/2 tbsp fresh chopped parsley (optional, for garnish)
Instructions:
- Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan.
- Add chopped onion, sauté for a few minutes until the onion begins to soften.
- Add garlic and continue to sauté till mixture is fragrant.
- Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.
- Add tomatoes, tomato paste, and Himalayan Chile hot sauce to pan, stir until blended.
- Add spices and sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce.
- At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper and/or Himalayan Chile hot sauce for a spicier shakshuka (take it easy with the cayenne, it is extremely spicy!).
- Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce (5 around the outer edge and 1 in the center should do it). The eggs will cook “over easy” style on top of the tomato sauce.
- Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.
- If mom (or yourself) prefer shakshuka eggs more runny, let the sauce reduce for a few minutes before cracking the eggs on top – then, cover the pan and cook the eggs to taste.
- Garnish with the chopped parsley, if desired. Enjoy!
We hope you have a great Mother’s Day celebrating all the moms and mother-figures in your life!
We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauce hashtag or tag us @tattoohotsauce to make sure we see your creations.
Credit: Original Recipe by Tori Avey. View original recipe here.
