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

Ingredients

  • 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

Directions

  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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NUTRITIONAL INFORMATION

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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