RECIPES Tomato Shakshuka Style Eggs
Tomato Shakshuka Style Eggs
Eggs poached in a spiced tomato sauce made with Lioncroft Chopped/Peeled Tomatoes. Bold, comforting and perfect for breakfast or brunch.
Ingredients
- 1 can (400g) Lioncroft Chopped/Peeled Tomatoes
- 2 tbsp Lioncroft Sunflower Oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tsp Lioncroft Ground Cumin
- 1 tsp paprika
- ½ tsp red chilli powder
- Salt and black pepper to taste
- 4 eggs
- Fresh coriander or parsley, chopped
| 1.Heat oil in a large pan and sauté onion until soft. |
| 2.Add garlic and cook for 1 minute. |
| 3.Stir in cumin, paprika and chilli powder. |
| 4.Add the chopped tomatoes, season with salt and pepper and simmer for 10–12 minutes until slightly thickened. |
| 5.Make 4 small wells in the sauce and crack an egg into each well. |
| 6.Cover the pan and cook for 5–7 minutes until the eggs are cooked to your liking. |
| 7.Garnish with fresh coriander or parsley. |
🍽️ Serving Suggestion
Serve hot with crusty bread or pita for dipping.
