🥘 Tomato & Roasted Red Pepper Shakshuka with Arbosana Drizzle
⭐ Why Arbosana Works:
Its tomato-leaf aroma amplifies the flavor of roasted red peppers and tomatoes, while its nutty, peppery notes enhance the spices and creamy eggs without overpowering the dish.
🍽️ Ingredients (Serves 2–3):
1 red bell pepper, roasted and chopped
1 small onion, thinly sliced
2 garlic cloves, minced
3 ripe tomatoes, grated or finely chopped
1/2 tsp smoked paprika
1/4 tsp cumin
3 eggs
Salt & pepper
2 tbsp Arbosana olive oil (plus more for finishing)
Chopped parsley to garnish
Optional: crumbled feta
🔥 Instructions:
Sauté the Base:
Heat 2 tbsp Arbosana in a skillet. Sauté onion and garlic until soft. Add paprika, cumin, and cook for 1 minute.
Build the Sauce:
Add grated tomatoes and chopped roasted pepper. Simmer until thickened (10–12 min). Season with salt and pepper.
Cook the Eggs:
Make small wells in the sauce and crack in the eggs. Cover and cook until whites are set but yolks are still soft (6–8 min).
Finish & Serve:
Drizzle generously with raw Arbosana. Garnish with parsley and feta. Serve with crusty bread.
