Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”.

Washing Instruction

Wash your hands, tomatoes, Cannelini beans, and bell peppers well. Rinse your fresh dill thoroughly and drain on paper towel.

Gino's Tip

Shashuka comes in many shapes and sizes, the dish is lightly of Tuscan or Yemini origin and the name is thought to originate from either Arabic or Amazigh

Step 1

Bacon shakshuka mix: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion and bacon bits with a pinch of salt and cook for 7-9 minutes until the bacon is golden and crispy, then add the garlic and sauté for 30 seconds. Add the Red Spice Mix and cook for another 30 seconds before adding tomatoes, tomato passata, water (⅛ cup for 1), bell pepper, and cannellini beans. Cook for 10 minutes until the tomatoes soften and the sauce thickens then mix through your harissa paste. Season with salt and pepper.

Step 2

Eggs: Using a spoon, make a well for each egg (see quantity above) in the bacon shakshuka mix. Crack an egg into each well and season with salt and pepper to taste. Cover with a lid or tin foil and cook for 5 minutes until the egg white sets, but the yolk is still runny.

Step 3

Serve the bacon shakshuka topped with the fresh dill. Crumble over the feta.