Easy Red Shakshuka
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Time to read 1 min
Recipes / Breakfast & Brunch
Med Cuisine Red Shakshuka
A classic Shakshuka at home without any time-consuming prep. This rich tomato and red pepper sauce is ready to pour, simmer and finish with eggs or your preferred protein. Warm spices and a touch of sweetness bring bold Middle Eastern flavour to the table in less than 15 minutes.
⏰ Prep 0 Min 🔥 Cook 15 Min Serves 2 Vegetarian
The Recipe
Easy Red Shakshuka
Ingredients
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1 tbsp water
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4 eggs, or preferred protein
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Salt, to taste
Method
1
Pour. Add the Red Shakshuka Sauce to a medium pan with 1 tbsp water and stir to loosen.
2
Heat. Cook over a medium heat for 5 minutes, stirring occasionally, until the sauce is hot and gently bubbling. Taste and season lightly with salt if needed.
3
Add the eggs (or preferred protein). Make four small wells in the sauce and crack an egg into each one, or add your preferred protein.
4
Cover and cook. Place a lid on the pan and cook until the eggs or protein are done to your liking. Serve straight from the pan for an effortless meal at any time of day.
🌿 Med Cuisine Tip: Keep the sauce at a gentle simmer once the eggs go in. Covering the pan traps enough steam to set the whites without overcooking the yolks; take it off the heat just before they reach your preferred consistency.
Made with One Med Cuisine Staple
One jar brings together ripe tomatoes, red peppers and aromatic spices, turning eggs or plant-based protein into a rich one-pan meal.
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