Shakshouka with Royal Jasmine Rice

Shakshouka with Royal Jasmine Rice

  • Servings: 4
  • Total Time:

Who says you can’t have eggs for dinner? You can with our Shakshouka, paired perfectly with Royal Jasmine Rice.


For the Rice


For the Shakshouka

  • 2 Tablespoons GrapeOla Grape Seed Oil
  • 2 cloves of garlic, minced
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • 1 medium white onion, diced
  • 1 red bell pepper, diced into ½ inch pieces
  • 1 green bell pepper, diced into ½ inch pieces
  • 3 cups ripe tomatoes, chopped
  • 1½ cups tomato sauce
  • ½ teaspoon chili flakes
  • 4 eggs
  • Salt and pepper, to taste


  1. In a large frying pan over medium heat, warm the grape seed oil and then add the garlic, cumin, onion, peppers, and salt. Sauté for about 10 minutes, until the peppers soften.
  2. Add the tomatoes, bring to a gentle simmer. Add tomato sauce. Cook for 10 minutes, or until the sauce has thickened.
  3. Make four little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still running.
  4. Remove from the heat and leave for a couple of minutes to settle, then spoon onto individual plates. Serve with Royal Jasmine Rice.