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Community Recipe

Spicy Shakshuka with Agege Toast

A vibrant and flavorful Middle Eastern breakfast (or any time!) dish featuring a spicy tomato and bell pepper base, perfectly poached eggs, and served with thick slices of buttery Agege toast for dipping. This recipe brings a taste of Lagos to your table with a delightful kick.

Recipe by Aisha
BreakfastMiddle EasternServings: 4
Spicy Shakshuka with Agege Toast

Ingredients

  • Canned crushed tomatoes28 oz
  • Red bell pepper1 large
  • Yellow bell pepper1 large
  • Scotch Bonnet pepper (Atarodo)1/2 small
  • Onion1 medium
  • Garlic4 cloves
  • Cumin1 tsp
  • Smoked paprika1 tsp
  • Eggs4
  • thick slices Agege bread4
  • Butter2 tbsp
  • Olive oil2 tbsp
  • Salt1/2 tsp
  • Black pepper1/4 tsp
  • Fresh cilantro or parsley2 tbsp

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Method

1

Prepare the base: Dice the bell peppers and onion. Mince the garlic and Scotch Bonnet pepper (use gloves!).

2

Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the onion and bell peppers and cook until softened, about 5-7 minutes. Add the garlic and Scotch Bonnet pepper and cook for another minute until fragrant.

3

Simmer the sauce: Stir in the crushed tomatoes, cumin, smoked paprika, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.

4

Create wells and add eggs: Use a spoon to create four wells in the sauce. Crack an egg into each well.

5

Poach the eggs: Cover the skillet and cook for 5-8 minutes, or until the eggs are cooked to your desired doneness. For runny yolks, cook for less time.

6

Toast the bread: While the eggs are poaching, toast the Agege bread slices until golden brown. Spread generously with butter.

7

Serve: Garnish the shakshuka with fresh cilantro or parsley. Serve immediately with the buttery Agege toast for dipping.

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