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Try SavoraSpicy 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.

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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Learn MoreMethod
Prepare the base: Dice the bell peppers and onion. Mince the garlic and Scotch Bonnet pepper (use gloves!).
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.
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.
Create wells and add eggs: Use a spoon to create four wells in the sauce. Crack an egg into each well.
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.
Toast the bread: While the eggs are poaching, toast the Agege bread slices until golden brown. Spread generously with butter.
Serve: Garnish the shakshuka with fresh cilantro or parsley. Serve immediately with the buttery Agege toast for dipping.
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