Shakshuka – Masala Poached Eggs

Ingredients

• 2 Tbsp Curry Infused Olive Oil
• 1 Onion, diced
• 1 Red Bell Pepper, seeded and diced
• 1 Tbsp Mango Masala Rub
• 1 Tbsp Ginger Balsamic Vinegar
• 2 tsp Cumin Spice Sea Salt
• 28 oz can Crush Tomatoes
• 14 oz Can Chickpeas
• 6 Eggs
• 3 Tbsp Feta Cheese, crumbled
• 1/4 cup Cilantro, chopped
• Naan, for serving
• Instructions

  • Heat the Curry Infused Olive Oil in a large oven sage skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Add Mango Masala Rub, Ginger Balsamic Vinegar, 1 tsp Cumin Spice Sea Salt, tomatoes, and chickpeas.
  • Cook, stirring occasionally, until the mixture thickens and becomes a sauce, about 10 minutes.
  • Strategically crack the eggs atop the tomato sauce. Sprinkle with remaining 1 tsp Cumin Spice Sea Salt and feta cheese, cover and allow the eggs to cook until the whites have set, about 5 minutes.
  • Top with cilantro and serve with naan.

  Recipe Note:

  • Check out our selection of feta cheese in-store!