Breakfast
Shakshuka
A vibrant and comforting breakfast of poached eggs simmered in a rich, spiced tomato and pepper sauce, enhanced beautifully by the fruity depth of VIOS extra virgin olive oil.
Time: 45 minutes
Servings: 4 servings
Ingredients
- 3 tbsp VIOS chili extra virgin olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 can (28 oz) crushed tomatoes
- Salt and black pepper to taste
- 4–6 large eggs
- Fresh parsley, chopped, for garnish
- Crumbled feta cheese (optional)
Instructions
- Heat VIOS chili extra virgin olive oil in a large skillet over medium heat. Add the onion and cook for 5–6 minutes until softened.
- Stir in bell pepper and cook another 5 minutes, stirring occasionally until tender.
- Add garlic, cumin, paprika, and cayenne, cooking for 1 minute to release the spices' aroma.
- Pour in the crushed tomatoes, season with salt and pepper, and simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens slightly.
- Using a spoon, make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5–8 minutes, or until the egg whites are set but yolks are still runny.
- Remove from heat, sprinkle with parsley and feta if using, and serve directly from the skillet with warm crusty bread for dipping.
