SayGhee Shakshuka

A warm, spiced egg dish simmered in a fragrant tomato-pepper stew — perfect for breakfast, brunch, or dinner.

Ingredients:

• 1 tbsp SayGhee Original Ghee
• 1 white onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 serrano pepper, minced (adjust for heat)
• 3 medium tomatoes, chopped
• 5–6 eggs
• 1 tsp cumin
• 1¼ tsp paprika
• ¼ tsp black pepper
• ¼ tsp salt
• Pinch of cayenne pepper (optional)
• Fresh cilantro, for garnish (optional)

Instructions:

1. Prep produce: Chop onion, red bell pepper, and tomatoes. Mince garlic and serrano pepper.
2. In a large skillet over medium heat, melt 1 tbsp SayGhee Original Ghee.
3. Add chopped onion and caramelize, stirring occasionally for 10–15 minutes, until golden and soft.
4. Stir in garlic and serrano pepper. Sauté for 2 minutes until fragrant.
5. Add red bell pepper, reduce heat to low, and cook for another 10 minutes, stirring occasionally.
6. Stir in cumin, paprika, cayenne (if using), and then add the tomatoes.
7. Bring mixture to a simmer and cook until tomatoes break down and sauce thickens, about 10–15 minutes.
8. Crack eggs directly into the sauce, spacing evenly. Season with salt and black pepper.
9. Cover and cook on low until egg whites are set and yolks reach your desired doneness, about 6–8 minutes.
10. Garnish with fresh cilantro, and serve warm with toasted bread or pita.