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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).

Cook time: 15 min Prep time: 10 min Serving size: 3 servings
  • 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


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.

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.