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Spicy Shakshuka
North African

Spicy Shakshuka

Eggs poached in a tomato and kulet sauce with a gentle kick.

25 minServes 3Made with Martu Kulet

Ingredients

  • Martu Kulet · 150 gShop →
  • Chopped tomatoes400 g
  • Eggs5
  • Fresh herbsa handful
  • Saltto taste
Martu Kulet

Slow-cooked red onions with oil and berbere. The ready base for every red wot.

Method

  1. Warm 150 g Martu Kulet in a wide pan for 3 minutes.

  2. Add the tomatoes and simmer for 10 minutes until thick.

  3. Make small wells, crack in the eggs, cover and cook for 6 to 8 minutes.

  4. Scatter with herbs and serve with bread or injera.

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