Tochakshuka

All You Need

2 tbsp of Tocha Original

Shakshuka:

• 4 medium eggs
• 1 (440 ml) can of chopped tomatoes
• 1 medium red onion, finely diced
• 1/2 tbsp tomato puree
• 2 tbsp Tocha Original
• 1 tbsp neutral oil

Garnish:

• Fresh leafy herb, eg. basil or parsley, finely chopped

To Do List

1. Heat a heavy-bottomed pan over medium-high.
2. Add oil to the pan, and swirl to coat.
3. When the oil is shimmering, add the onions and saute until softened.
4. Add tomato puree and saute for 1-2 minutes, stirring frequently.
5. Add chopped tomatoes and simmer until slightly thickened, around 5 minutes.
6. Add Tocha and stir well to combine.
7. With a spatula or spoon, make four shallow divots in the thickened sauce.
8. Crack the eggs into the divots and cover the pan with a lid, then leave to cook until the whites have set but the yolks are still runny, around 3 minutes.
9. Garnish with fresh herbs, and serve with toasted bread or pita.