Mama’s Shakshuka

Our take on a breakfast classic that’s bursting with color, spice, and comfort. My grandma taught me how to fry eggs when I was only 7 years old in Nigeria. I still remember the frying pan, the bottom plastered with dark soot, a testament to countless meals cooked over an open flame. A long, black, wobbly handle and the inside of the pan a dull gray, with specks of black on the rim. The first time I fried an egg, my grandma allowed me to melt the butter in a pan, crack the egg with of course shells in the pan that she had to carefully fished out. Then I watched as the edges of the egg sizzled to a perfect crisp. After frying the egg, that wasn’t it, she threw in chopped tomatoes, onions, peppers, a melody of seasonings and sauteed it in the remaining butter. The eggs and sauteed tomatoes and peppers were eaten with the fluffiest butter bread you can imagine. This Shakshuka recipe reminds me so much of the many times I ate egg and stew with my grandma. I hope this warms you up every time you eat it. 

-Victoria, Co-Founder

Ingredients

  • 1 Jar of Jollof Simmer Sauce
  • 1 tsp of Holy Grails Spice Blend
  • 2 tbsp Olive Oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 tsp garlic, minced
  • ½ cup Cherry tomatoes, halved
  • 1 tsp paprika
  • 4 eggs
  • 1 tsp Fresh parsley and cilantro for garnish

Servings: This meal will comfortably feed 4 people.

Directions

  1. Start by softening the onion and bell pepper in a bit of olive oil, stirring until they’re fragrant and tender.
  2. Add garlic and paprika, letting them sizzle just enough to bring out their aroma.
  3. Stir in the cherry tomatoes, breaking them down with a spatula as you let everything simmer.
  4. Make small wells in the mixture, then crack an egg into each one. Lower the heat, cover, and let the eggs cook gently until they’re set to your liking.
  5. Garnish with parsley and cilantro, and serve up a pan of color and flavor.