Egg Shakshuka

Serves 4  |  Prep: 10 min  |  Cook: 30 min  |  Total: ~40 min

Jamm Jamm was practically made for shakshuka. The sauce's slow-cooked onions, habanero, and smoky paprika create the perfect base for poached eggs — one pan, any meal of the day

Ingredients

•       1½ cups Jamm Jamm Smoky West African Tomato Sauce

•       6–8 large eggs

•       2 tbsp olive oil

•       1 medium onion, thinly sliced

•       1 red bell pepper, thinly sliced

•       2 cloves garlic, minced

•       ¼ cup water or stock (as needed)

•       2 tbsp chopped fresh parsley or cilantro

•       Optional seasonings: ½ tsp ground cumin, ½ tsp smoked paprika, ¼ tsp cayenne pepper, pinch of salt, black pepper to taste

Method

1.     Build the base: Heat olive oil in a wide skillet over medium heat. Add sliced onion and cook until soft and lightly golden, about 6–8 minutes. Add the bell pepper and cook another 4–5 minutes until tender. Stir in the garlic and cook for 30 seconds until fragrant.

2.     Add Jamm Jamm: Stir in the Jamm Jamm sauce along with any optional spices and a pinch of salt and black pepper. Add water or stock as needed to loosen the sauce. Simmer gently for 8–10 minutes, allowing the flavors to concentrate.

3.     Poach the eggs: Using the back of a spoon, create 6–8 small wells in the sauce. Crack one egg into each well. Reduce heat to low, cover the skillet, and cook for 6–8 minutes until the whites are set but the yolks remain soft (cook longer for firmer yolks).

4.     Finish and serve: Remove from heat. Sprinkle with chopped herbs. Taste and adjust seasoning if needed. Serve immediately with warm bread for scooping.

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