ShakShuka (Poached Eggs in Tomato Sauce)

By Nicholo Plaza

Sexy name, sexy dish, sexy sauce


  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Medium Onion, thinly sliced
  • 1 Garlic Clove, thinly sliced
  • 3 Tbsp Umé by FlavurLust
  • 28 oz (1 Large can) Diced Tomatoes
  • ½ Cup Broth of choice (vegetable or chicken)
  • 1 Tsp Ground Cumin
  • 1/2 Tsp Salt
  • 1/4 Tsp Black Pepper
  • 8 Large Eggs
  • 2 Tbsp Parsely, chopped finely
  • ¼ Cup Feta Cheese, finely crumbled


  1. In a large deep pan, heat the oil over medium high heat and add the onions and garlic. Cook until softened and starting to brown roughly 5-8 minutes. Add the tomatoes, broth, cumin, salt, pepper and Umé by FlavurLust
  2. Mix and reduce the heat to a simmer and cook for 20-25 minutes or until it’s become a thickened sauce
  3. Crack the eggs evenly on top of the sauce and cook for 6-10 minutes depending on your preference. 6-8 minutes gets you set whites with thick and runny yolk, 9-10 gets you a tighter and less runny egg
  4. Sprinkle parsley and feta over the entire skillet and drizzle with more Umé by FlavurLust and serve with toasted bread