Shakshuka
What You Will Need
Ingredients
- 2 Tbsp. olive oil
- 1 red bell pepper, seeded and diced
- 1 medium onion, diced
- 2 Tbsp. Lee Kum Kee Minced Garlic
- 2 tsp. paprika
- 1 tsp. cumin
- 1 can (28 oz.) crushed tomatoes
- 6 large eggs
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
Seasoning
- Lee Kum Kee Chiu Chow Style Chili Crisp Oil, to taste
Sauce Mix
- 1 Tbsp. Lee Kum Kee Sriracha Chili Sauce
- 1 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 2 tsp. Lee Kum Kee Panda Brand Premium Cooking Soy Sauce
- 1 Tbsp. Lee Kum Kee Chili Garlic Sauce
Made with
Lee Kum Kee products
How to make it
-
https://www.youtube.com/watch?v=0XNTut4WObI
-
Heat olive oil in a large sauté pan or cast iron skillet on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent. Add Lee Kum Kee Minced Garlic, paprika, and cumin, and cook for an additional minute.
-
Pour the can of tomatoes and juice into the pan and mix in Lee Kum Kee Sriracha Chili Sauce, Lee Kum Kee Panda Brand Oyster Flavored Sauce, Lee Kum Kee Panda Brand Premium Cooking Soy Sauce and Lee Kum Kee Chili Garlic Sauce. Bring the sauce to a simmer.
-
Use a large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
-
Garnish with chopped cilantro and parsley and top with Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Enjoy!
You May Also Like
Portobello Hoisin Mayonnaise Sandwich
- Difficulty
25 mins
1
Strawberry Cucumber Apple and Chicken Salad with Lee Kum Kee Premium Soy Sauce
- Difficulty
40 mins
0
Pork Katsu Sandwiches with Chili Miso Aioli
- Difficulty
75 mins
3