Shakshuka with Gin

• 1 onion, finely chopped
• 1 red pepper, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons of olive oil
• 2 tablespoons The Spice Club Shakshuka
• 1 can (400 grams) whole tomatoes
• 2 tablespoons gin (optional)
• 2 tablespoons light sour cream
• 4 eggs
• Fresh coriander or parsley, for garnish
• The Spice Club Topping
• Salt and pepper to taste
• Crispy bread, pita or a side salad (optional, for serving)

Step 1: Prepare the Vegetables

• Finely chop the onion, garlic and red pepper. Make sure the vegetables are cut evenly for even cooking.

Step 2: Fry the Onion and Pepper

• Heat 2 tablespoons of olive oil in a large skillet over medium heat.
• Add the chopped onion and red pepper and fry for about 5-7 minutes, until the vegetables start to soften. Stir occasionally to ensure they cook evenly.

Step 3: Add Garlic and Herbs

• Add the chopped garlic to the pan and cook for another 1-2 minutes until fragrant.
• Then add 2 tablespoons of The Spice Club Shakshuka Blend to the vegetables. Stir well to distribute the herbs evenly.

Step 4: Make the Tomato Sauce

• Pour the can of whole tomatoes into the pan. Use a spoon or spatula to break the tomatoes into smaller pieces as you add them to the sauce.
• Simmer the tomato sauce over medium heat for 10 minutes, stirring occasionally. This gives the sauce a delicious tomato flavor and thickens it slightly.

Step 5: Optional - Add Gin

• Optionally add 2 tablespoons of gin to the sauce and let it cook for another 2-3 minutes to allow the alcohol to evaporate. If you don't want to use gin, you can skip this step.

Step 6: Add Sour Cream

• Add 2 tablespoons of light sour cream to the sauce and stir well. This gives the sauce a creamy texture and a mild taste. Heat the sauce until it is heated through.

Step 7: Add Eggs

• Make four small wells in the sauce. Carefully crack an egg into each hole. This is the signature feature of Shakshuka, where the eggs are poached in the sauce.

Step 8: Poach the Eggs

• Cover the frying pan, for example with a lid or a large plate that fits on the pan.
• Cook over low heat for about 5-8 minutes, or until the whites are cooked but the yolks are still slightly runny. This ensures a perfectly poached egg with a soft yolk.

Step 9: Garnish and Serve

• Garnish the Shakshuka with fresh coriander or parsley for a fresh touch.
• Sprinkle some of The Spice Club Topping for extra flavor and crunch

Step 10: Serve

• Serve your delicious Shakshuka with crusty bread, pita or a side dish of salad.

Enjoy this tasty and savory Shakshuka with onion, pepper and egg!