Our twist on shakshuka swaps the classic tomato base for the rich, spiced depth of Tocha Original. The result - a bold and satisfying breakfast that’s full of warmth!
- Heat a heavy-bottomed pan over medium-high
- Add oil to the pan, and swirl to coat
- When the oil is shimmering, add the onions
- Sauté onions until softened
- Add tomato puree and sauté for 1 - 2 minutes, stirring frequently
- Add chopped tomatoes and simmer until slightly thickened (around 5 minutes)
- Add Tocha and stir well to combine
- With a spatula or spoon, make four shallow divots in the thickened sauce
- Crack the eggs into the divots and cover the pan with a lid, then leave to cook until the egg whites have set but the yolks are still runny (around 3 minutes)
- Garnish with fresh herbs, and serve with toasted bread or pita