Smoky Shakshuka Recipe

Brindisa Spanish Foods

Brindisa Spanish Foods

Standard Supplier 4th November 2019
Brindisa Spanish Foods

Brindisa Spanish Foods

Standard Supplier

Smoky Shakshuka Recipe

Traditionally a North African dish, this recipe works well as a brunch or even as a dinner. Toasting the spices is crucial to bringing out the natural deep smokiness of the paprika and sweet fragrance of the cumin. Be sure to serve with lots of crusty bread 😋


Extra virgin olive oil
1 x tbsp La Chinata Hot Paprika
1 x tsp La Chinata Hot Pepper Flakes
1 x tbsp Cumin Seeds
1 x jar of Fritada
1 x jar of Sofrito
1 x jar of Navarrico Red Peppers
3 x Free Range Eggs
1 bunch of Fresh Parsley


1. Heat olive oil in a large pan
2. Add cumin seeds and paprika to the pan, toast the spices to draw the flavour out.
3. Add the jars of fritada and Sofrito. The Sofrito contains perfectly seasoned tomato and onion, and the Fritada is a pepper and tomato sauce.
4. Add the roasted red peppers.
5. Simmer the sauce for 15 minutes, until thickened.
6. Make 3 wells and add the eggs. Pop the lid on and gently simmer for around 5 minutes, or until eggs are done.
7. Top with fresh parsley, serve with toasted sourdough bread.

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