Zesty Salsa Shakshuka

Poached in a rich tomato salsa and red pepper sauce, these delicious eggs make an inviting breakfast or brunch for any hungry crowd.  

Products you'll need:

CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup

CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup

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PACE® Chunky Medium Salsa

PACE® Chunky Medium Salsa

VIEW FULL PRODUCT INFORMATION (opens a new window) Buy Now


  • 2 tbsp (30 mL) tahini paste
  • 2 tbsp (30 mL) lemon juice
  • 1/4 cup (60 mL) plain yogurt
  • 1/2 tsp (3 mL) ground cumin
  • 1/2 tsp (3 mL) salt
  • 1 can CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup
  • 1/2 can water
  • 1 cup (250 mL) PACE® Chunky Medium Salsa
  • 4 each eggs
  • 2 tbsp (30 mL) finely chopped cilantro (optional)
  • 2 tbsp (30 mL) toasted sesame seeds


  1. To make the sauce, whisk together tahini paste and lemon juice until smooth. Whisk in yogurt, cumin and salt. Set aside.
  2. In a large skillet set over medium-high heat, combine soup, water and salsa; bring to boil. Reduce heat to medium; cook for 5 to 6 minutes or until slightly thickened. Crack eggs into skillet. Cover and cook for 4 to 5 minutes or until eggs are soft-cooked or done as desired. 
  3. Drizzle sauce over eggs. Sprinkle with cilantro (if using) and sesame seeds.

Recipe tips

  • Serve with warmed corn tortillas, pita or crusty bread. 
  • Substitute fresh mint or parsley for cilantro.

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Amount Per Serving
Calories 230
Fat 12 g
Cholesterol 190 mg
Sodium 1290 mg
Carbohydrate 20 g
Dietary Fibre 3 g
Protein 11 g
Calcium 10 %DV

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