Shakshuka sauce base
- Tomato sauce, canned puree200 g~ 3/4 cup
- Salsa, red75 g~ 1/3 cup
- Sugar5 ga spoonful
- Salt2 gto taste
- Paprika2 ga sprinkle
- Cumin2 ga sprinkle
- Ground coriander2 ga sprinkle
- Garlic Powder1 ga sprinkle
- Black Pepper2 ga sprinkle
- Olive Oilfor cooking
From previous steps
- Diced peppers
Step 2: Build the sauce
In an 8” sauté pan over med-high heat, add olive oil then diced peppers for ~60 sec. Add remaining ingredients (except the eggs).
3-4 mins until reduced and thickened enough to hold a sturdy well (divot for the eggs).
Step 2: Build the sauce
Shakshuka sauce base
- Tomato sauce, canned puree200 g~ 3/4 cup
- Salsa, red75 g~ 1/3 cup
- Sugar5 ga spoonful
- Salt2 gto taste
- Paprika2 ga sprinkle
- Cumin2 ga sprinkle
- Ground coriander2 ga sprinkle
- Garlic Powder1 ga sprinkle
- Black Pepper2 ga sprinkle
- Olive Oilfor cooking
From previous steps
- Diced peppers
In an 8” sauté pan over med-high heat, add olive oil then diced peppers for ~60 sec. Add remaining ingredients (except the eggs).
3-4 mins until reduced and thickened enough to hold a sturdy well (divot for the eggs).