Shakshuka

Inspired by my mother's Libyan dish made from eggs poached in saucy tomatoes, olive oil, peppers, onions, spices, and garlic, this savoury and tangy blend will help you create your own authentic shakshuka at home..

• It’s also perfect for elevating all tomato-based sauces, soups, and egg dishes.
• Pairs deliciously with Olive Oil, Tomatoes, Eggs, Sauces, Potatoes, Chicken, Steak, Courgette, Aubergine, Tofu.
• Make a traditional (or non-traditional) shakshuka using fresh tomatoes, quality olive, oil, and spices like paprika and cumin. Mix in this shakshuka blend for lots more depth and savoury flavour. Add poached eggs and feta if you like, or toss in potatoes, courgettes, and broad beans like they do in Tunisia.
• Originating from North Africa, tomato-based stews called shakshuka are considered Maghreb cuisine. Shakshuka as we know it today is common throughout Middle Eastern and Mediterranean countries, although Morocco, Yemen, and Ottoman Turkey all claim to have created it. The Tunisian Jews first brought the dish to Israel where it is now a national favorite, often eaten at breakfast as well as dinnertime. Traditionally served in a cast iron pan, variations may be vegetarian, incorporate minced lamb, or pack a spicy punch..
• Ingredients
• Net Weight
• Expiry

• Tomato flakes, Garlic, Onion, Green Pepper, Red Pepper, Black Pepper, Salt.

• Each jar contains 20g, approximately 14 x 1/2 Tsp,

• Recommended usage for maximum freshness is 9 months.