Sungold Shakshuka Recipe

Ever since I can remember, I’ve always wanted to be a shakshuka person. It
always looks so luxurious, it’s gotten so popular in recent years, and it’s a
cherished tradition across several cultures! But honestly, I’m not a big fan of
heavy stews, and every time I’ve tried shakshuka, I’ve felt like I had eaten
too much by the second or third bite—until now.

Our Sungold Sauce has got a bright and fresh character that balances
perfectly with the rich spice profile of paprika and cumin, and the Golden
Pumpkin lends a slow, sweet-and-savory heat that will keep you coming
back for scoop after scoop until your bread has wiped the saucepan clean.

Ingredients

• 2 cups Sungold Sauce
• 2 bell peppers (preferably yellow, orange, and/or green), sliced into
  ¼” strips
• 2 small or 1 medium onion(s), sliced into ¼” strips
•  ½ teaspoon of smoked paprika
• ½ teaspoon of cumin
•  4 eggs
•  A salty cheese, like feta, cotija, or asiago (optional)
• Some fresh chopped herbs of your choice, to taste (cilantro and
  parsley are traditional, but mint is not uncommon, and I really like
  using basil)
•  4–6 hearty shakes of Golden Pumpkin hot sauce or Sungold Spice (optional, but let’s be real: you’re looking at a hot sauce website; you want this to be spicy)
• Crusty bread or pita for serving

Directions
1. In a wide saucepan, sauté the bell peppers and onions over medium
heat until soft, about 10 minutes. Stir in the paprika and cumin.

2. Pour in the Sungold Sauce, and turn up the heat to medium, stirring
occasionally until thick, about 20 minutes. Add the Golden Pumpkin,
and taste for salt and pepper.

3. Once you can push the sauce around to make circular spaces for each
egg, turn off the heat, wait until the simmer dies down, and then add
each cracked egg into a circular space. Top the sauce with cheese now,
if using. Turn the heat back up to medium high.

4. Once the egg whites have begun to turn opaque, cover the saucepan
so that the eggs finish cooking on top, just another minute or two.

5. Remove the lid, take the pan off the heat, and add the herbs. Scoop
into bowls—or just let it cool and eat straight out of the pan! Serve
with pita or crusty bread, if desired.

Note: Shakshuka simply means “mixed” or “mixture” in Arabic, so feel free
to take creative license with the ingredients here! Some options include
mushrooms, fennel, sausage or seitan, chickpeas, spinach, and/or olives.

Recipe by Craic Crew member Stevie S.