truff kitchen

Breakfast Shakshuka

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Cook Time

20 minutes

Prep Time

10 minutes

Servings

4

Ingredients

2 tablespoons olive oil

1/2 cup yellow onion, peeled and diced

1/2 cup red bell pepper, diced

2 garlic cloves, peeled and minced

1 teaspoon ground cumin

1 jar TRUFF Black Truffle Arrabbiata Pasta Sauce

6 eggs

1/2 teaspoon salt

1/4 teaspoon black pepper

1-2 teaspoons TRUFF Black Truffle Oil

1/4 cup feta cheese crumbles

2 tablespoons fresh cilantro, chopped

Rustic bread or toasted naan for dipping

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Breakfast Shakshuka

Serve up this breakfast classic with a side of heat!

This North African and Middle Eastern dish is traditionally made with onion, red bell pepper, garlic, cumin, and canned tomatoes. To add a TRUFF twist, we substituted the canned tomatoes with our Black Truffle Arrabbiata Pasta Sauce to create a spicy, truffle infusion of flavors.

Not only is this dish delicious, but it is easy to make. In 30 minutes or less, you will have a nutritious breakfast to add to your morning routine!

Instructions

  1. Heat olive oil in a large skillet. 
  2. Once heated, stir in onion, pepper, and garlic, and sauté for three minutes. 
  3. Add cumin and sauté for another minute. 
  4. Add TRUFF Arrabbiata Pasta Sauce and stir to combine.
  5. Bring the mixture to a simmer. 
  6. Make six divots in the sauce, large enough for the eggs. 
  7. Crack eggs into the divots, season with salt and pepper, and cook for 6-8 minutes or until the egg whites are firm. 
  8. Remove from the heat, drizzle with TRUFF Black Truffle Oil, and sprinkle with feta cheese crumbles and cilantro. 
  9. Serve with bread slices or naan for dipping.

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