SHAKSHUKA
Try a Sichuanese take on the popular North African breakfast dish, shakshuka. This warm tomato-based dish, with added heat and tang from Chili Crisp Vin, is best served with toasted bread on a chilly morning. Recipe by Cheska Mae Perez (@nomswithmae).
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1 tbsp oil
3 garlic cloves, minced
1 small onion, diced
1 red bell pepper, diced
1 tsp cumin
1 tbsp honey
2 tbsp Fly By Jing Chili Crisp Vinaigrette
1 can of whole, peeled tomatoes
3 eggs
Black pepper
Salt
Parsley, chopped
Cilantro, chopped
Instructions
In a pan on medium heat, add oil, onion, and red pepper. Cook for 3 - 4 minutes or until onion is translucent.
Add garlic and cumin into the pan and mix well. Cook for 1 - 2 minutes.
Add whole peeled tomatoes and Chili Crisp Vinaigrette. Gently break apart the tomatoes with a spoon as it cooks until the mixture is simmering.
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Add black pepper and salt to taste.
Using a spoon, make wells into the mixture and crack an egg into the well. Repeat three times.
Cover the pan and lower the heat to low. Cook for a total of 15 minutes.
Remove from heat and garnish with parsley and cilantro.
Enjoy!
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