Tikka Torcher Shakshuka

If you’ve never tried Shakshuka, you’re missing out. It’s a savory breakfast or brunch option that’s kind of like a curry spaghetti sauce minus the noodles with some poached eggs on top. Shakshuka can really be anything you want though. The premise is kind of like a frittata - you use whatever ingredients you have on hand and cook them up for a uniquely flavored dish.

The traditional shakshuka is a tomato base, so it was a perfect medium for Tikka Torcher and it’s tikka masala flavor. And it’s all cooked in one pan so cleanup is a breeze. The recipe below is how I made it, but you can swap out or add as many ingredients as you want to create your own.

Tikka Torcher Shakshuka

• 2 15oz cans of whole tomatoes, hand crushed

• 1 large white onion, sliced or diced

• 2 tbsp Tikka Torcher hot sauce

• 2 cloves of garlic, minced

• 3 oz chorizo

• 1 6oz can of tomato paste

• 1 6 oz can of black olives

• 1 cup roasted red pepper, sliced or diced

• 2 tsp turmeric

• 2 tsp curry powder

• 1 tsp kosher salt

• 2 tbsp Avocado Oil

• 4-5 large eggs

Toppings

• Sliced Avocado

• Fresh Basil

• Feta

Directions:

1. In a cast iron skillet over medium heat, add avocado oil and saute onions until translucent.

2. Add sliced roasted red pepper and minced garlic. Cook for about 3 minutes.

3. Add turmeric and curry powder and mix well.

4. Add chorizo and cook for about 5 minutes.

5. While chorizo is cooking, crush whole tomatoes in a large bowl by hand

6. Add tomato paste to cooking mixture and stir till combined.

7. Add crushed tomatos and about 1/3 of the juice into the skillet. Stir until combined. Add salt.

8. Let the mixture reduce for about 10-15 minutes until the sauce firms up and holds the indentation of the back of a large spoon.

9. Mix in black olives.

10. Once reduced, make 4-5 indentations on the top with a large spoon.

11. Crack an egg into each indentation and allow to continue simmering. Once the eggs begin to turn white, turn on your oven’s broiler.

12. Add sliced avocado and feta to the top of the mixture.

13. Insert into the broiler for 2 minutes.

14. Remove from oven and add the fresh basil to the top.

15. OPTIONAL - add more Tikka Torcher to the top. For some added lightness, mix 1 tbsp of Tikka Torcher with 1/4 cup of sour cream and a tbsp of water to make a drizzly crema for the top.

    Scoop it onto a plate or into a bowl and serve with warm naan bread.