Fiery Shakshuka with Feta and Scorpion Gourmet Extra Hot Sauce
Imagine a lazy weekend morning where the most exciting part of the day is a leisurely brunch shared with good company. Now, imagine that brunch starring a vibrant, bubbling skillet of Fiery Shakshuka. This dish, with its roots in North African and Middle Eastern cuisine, is the ultimate comfort food: eggs gently poached to perfection in a richly spiced, simmering tomato and pepper sauce. But we're taking this classic on a thrilling adventure. Our version gets its unforgettable character from a generous dose of Scorpion Gourmet Extra Hot Sauce, transforming it from simply warming to powerfully exhilarating.
The magic of this recipe lies in the harmony of flavors. The sweet, tangy tomato sauce, fragrant with cumin and smoked paprika, provides a perfect canvas. The salty, creamy crumbles of feta cheese offer a delightful contrast. And then comes the star: our Extra Hot Sauce. It doesn't just add heat; it adds a complex, savory depth from its base of roasted garlic, tomato, and carrot. The result is a shakshuka that is soul-warming, communal, and packed with a 'fiery, exhilarating burst' that will wake up your taste buds and make this meal the talk of your table.
Ingredients
- Olive Oil: 2 tbsp
- Yellow Onion: 1 large (diced)
- Red Bell Pepper: 1 large (diced)
- Garlic: 4 cloves (minced)
- Ground Cumin: 1.5 tsp
- Smoked Paprika: 1 tsp
- Crushed Red Pepper Flakes: ½ tsp (optional, for extra base heat)
- Crushed Tomatoes: 1 can (28 oz)
- Scorpion Gourmet Extra Hot Sauce: 1-2 tbsp (start with 1 tbsp and add more to taste)
- Salt: 1 tsp (or to taste)
- Black Pepper: ½ tsp
- Sugar: ½ tsp (to balance the tomatoes' acidity)
- Eggs: 6 (large)
- Feta Cheese: 4 oz (crumbled)
- Fresh Parsley or Cilantro: ¼ cup (chopped, for garnish)
Instructions
-
Build the Flavor Base
Heat the olive oil in a large, oven-safe skillet (like cast iron) over medium heat. Add the diced onion and bell pepper. Cook, stirring occasionally, for about 8-10 minutes, until the vegetables have softened.
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Toast the Spices
Add the minced garlic, cumin, smoked paprika, and red pepper flakes (if using) to the skillet. Cook for 1 minute, stirring constantly, until the spices are fragrant.
Toasting spices releases their essential oils for maximum flavor impact. -
Create the Fiery Tomato Sauce
Pour in the crushed tomatoes and add the Scorpion Gourmet Extra Hot Sauce, salt, black pepper, and sugar. Stir well to combine. Bring the sauce to a simmer, then reduce the heat to low. Let it simmer uncovered for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly. This is key to a good shakshuka! Taste the sauce and add more Scorpion sauce if you desire more heat.
The sauce should thicken to properly cradle the eggs during poaching. -
Poach the Eggs
Using a spoon, create 6 small wells in the sauce. Carefully crack an egg into each well. Season the eggs lightly with a pinch of salt and pepper.
Create even spacing between eggs for perfect individual portions. -
Cook to Perfection
Cover the skillet with a lid and let the eggs cook for 5-8 minutes. Check occasionally. You want the egg whites to be fully set and opaque, but the yolks to remain gloriously runny. For firmer yolks, cook for 1-2 minutes longer.
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Garnish and Serve
Once the eggs are cooked to your liking, remove the skillet from the heat. Immediately sprinkle the crumbled feta cheese and fresh herbs over the top. Serve right from the skillet while it's hot!
Pro Tips
- Thick Sauce is Crucial: Simmering the tomato base until it thickens is the most important step. A watery sauce will result in messy, undercooked egg whites.
- Taste and Adjust Heat: The Scorpion sauce is potent! Start with 1 tablespoon, simmer the sauce, then taste and add more until it reaches your perfect level of fiery excitement.
- The Lid is Non-Negotiable: Keeping the lid on traps steam, which is essential for cooking the tops of the eggs evenly. Don't peek too often!
- Oven-Finish Option: For a more evenly set top, especially if your skillet is oven-safe, you can place the uncovered skillet under a preheated broiler for 1-2 minutes at the end (watch it closely!).
Variations
- Green Shakshuka: Add a few handfuls of fresh spinach or kale to the sauce during the last few minutes of simmering for a pop of color and nutrients.
- Meaty Shakshuka: Brown ½ lb of spicy sausage (like chorizo or merguez) in the skillet before adding the onions and peppers for a heartier dish.
- Mediterranean Twist: Stir in ½ cup of pitted Kalamata olives and a tablespoon of capers along with the tomatoes for a briny, salty kick.
- Creamy Shakshuka: Add a few dollops of plain yogurt or labneh on top when serving alongside the feta for an extra-cooling contrast to the heat.
Serving Suggestions
Serve this Fiery Shakshuka family-style, right in the skillet placed on a trivet in the middle of the table. It demands plenty of thick, crusty bread, pita, or toasted baguette slices for dipping and scooping up every last bit of the glorious sauce. To balance the heat, offer a side of cool, thick Greek yogurt or labneh. This dish pairs wonderfully with a crisp, light-bodied red wine like a Gamay or a dry rosé.
Conclusion
This Fiery Shakshuka is more than a recipe; it's an experience. It showcases how a single, powerful ingredient like Scorpion Gourmet Extra Hot Sauce can be woven into the fabric of a dish, enhancing every component with depth and excitement. It proves that heat, when used with intention, elevates comfort food into a memorable, shareable feast. So, grab your skillet, gather your friends, and get ready to enjoy a brunch that is as bold and vibrant as you are.
