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Berbere Shakshuka

Berbere Shakshuka

What's not to love about eggs for dinner? Shakshuka is a Middle Eastern dish of perfectly poached eggs nestled in a tangy, spicy tomato sauce. Adding our Berbere blend with aromatic, spicy flavors of paprika, coriander, and cayenne make this dish a surefire way to treat yourself to a little pick-me-up.

Time: 20 minutes
Yield: 4 servings


2 Tbsp extra virgin olive oil
1 medium sweet onion, diced
3 garlic cloves, minced
1/4 cup red bell pepper or canned roasted red peppers
2 Tbsp tomato paste 
1 Tbsp Spicewalla Berbere
28 oz. can whole tomatoes + juices
Spicewalla Sicilian Sea Salt, to taste
Spicewalla Black Pepper Table Grind, to taste
4 large eggs
2 Tbsp feta cheese, optional
Cilantro or Parsley, for garnish


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  1. Preheat oven to 375°F
  2. Heat oil in an oven-safe sauté pan over medium heat
  3. Add onions and cook until translucent, about 4 minutes
  4. Add garlic and bell peppers, sauté with onions for 2 minutes
  5. Add tomato paste and Spicewalla Berbere and stir to coat onion mixture
  6. Add whole tomatoes to the pan and gently break apart. Reduce heat and simmer for 5-7 minutes until the sauce has thickened
  7. Make 4 evenly spaced wells in the sauce for your eggs, crack eggs into the sauce and carefully place the pan in the oven
  8. Bake for 8 minutes for a soft yolk, cook longer if you prefer a fully-cooked yolk
  9. Top with feta cheese and fresh herbs. Serve immediately with toasted crusty bread.

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  • Hi JB,
    While we don’t recommend using spaghetti sauce in this recipe, you are welcome to give it a try and see how it works out for you. I definitely encourage you to give it a shot and keep updated to the results.
    I would be very interested to hear how it works out.
    Happy cooking!

    Spicewalla Fam on
  • Can I use spaghetti sauce instead?

    JB on
  • Ethiopian Huevos Rancheros!

    Brian on

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