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1 Tbsp  Bittersweet Herb Farm Chili Pepper with Garlic Oil
½ a large onion, diced
1 large red bell pepper, quartered and sliced crosswise into ¼-inch thick strips
1 large garlic clove, peeled and thinly sliced
1 Tbsp Bittersweet Herb Farm Spices of India Seasoning 
¾ teaspoon sweet paprika
¼ teaspoon fresh ginger
¼ teaspoon fine sea salt
6 cups of diced tomatoes 
4 large eggs
    crusty bread, flatbread, or steamed rice, for serving (I like slices of GF baguette brushed with olive oil and toasted on a griddle)
    Directions: In a 10-inch non-reactive skillet with a lid (enamel or stainless steel), heat the Bittersweet Herb Farm Chili Pepper with Garlic Oil  over medium heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables are softened and beginning to caramelize, 8-10 minutes. Stir in the Bittersweet Herb Farm Spices of India Seasoning, paprika, and ginger, and cook for 30 seconds. Add the salt and tomatoes. Bring to a low simmer and cook, stirring occasionally, until thickened to a stew-like consistency, 10-20 minutes. Taste, add more salt if you feel the dish needs it.
    Remove the stew from the heat. Make 4 divots in the stew and crack an egg into each one. Cover the pan and return to a bare simmer. Cook until the eggs are gently set, 5-10 minutes.
    Serve the shakshuka topped with cilantro, a squeeze of lime juice, and plenty of bread on the side.

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