A Middle Eastern and North African classic! In this Shakshuka recipe, Rushtown cage free eggs are poached in a simmering sauce of tomatoes, peppers, onions and warm spices. The rich, savory base is infused with garlic, cumin and paprika, giving each bite a comforting depth of flavor. Perfect for weekend brunch or a cozy weeknight dinner. A simple, soulful and endlessly satisfying way to Fuel Your Rush.
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili flakes , (optional, for heat)
- 1 can chopped tomatoes , (400g / 14oz), or 5 fresh ripe tomatoes, chopped
- 2 tbsp tomato paste
- 4-6 Rushtown Cage Free Large Eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Crumbled feta or goat cheese, (optional)
Instructions
- Sauté the base:Heat olive oil in a large skillet or cast-iron pan over medium heat. Add onion and bell pepper, cook 5–7 minutes until softened.
- Build flavor:Stir in garlic, cumin, smoked paprika, and chili flakes. Cook 1–2 minutes until fragrant.
- Tomato sauce:Add chopped tomatoes and tomato paste. Season with salt and pepper. Simmer uncovered for 10–15 minutes until thickened (stir occasionally).
- Add eggs:Make small wells in the sauce and crack an egg into each. Cover the pan and cook 6–8 minutes, until whites are set but yolks remain runny (or longer if you prefer firmer yolks).
- Finish & serve:Sprinkle with parsley/cilantro and optional feta and serve hot with crusty bread, pita or warm flatbread straight from the skillet so everyone can scoop up the sauce.