Red Chimichurri Shakshuka

Shakshuka is already a weeknight hero — but adding Saucrs! Red Chimichurri takes it somewhere completely new. The smoky, herby sauce swirled into the tomatoes adds layers of flavor that make this dish impossible to stop eating. Serve straight from the pan with crusty bread for dipping.

Serves: 2–4 | Prep Time: 10 min | Cook Time: 25 min

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 can (28 oz) crushed tomatoes
• Salt and pepper to taste
• 4–6 eggs
• 3 tbsp Saucrs! Red Chimichurri (plus more for serving)
• Fresh parsley, for garnish
• Crusty bread or pita, for serving

Instructions

1. Build the base — Heat olive oil in a large skillet over medium heat. Sauté onion for 5 minutes until softened. Add garlic, cumin, and smoked paprika and cook 1 minute more.
2. Add tomatoes — Pour in crushed tomatoes, season with salt and pepper, and simmer for 10 minutes until slightly thickened.
3. Swirl in chimichurri — Stir 2 tbsp Saucrs! Red Chimichurri into the tomato sauce.
4. Poach the eggs — Make wells in the sauce and crack in the eggs. Cover and cook on medium-low for 6–8 minutes until whites are set but yolks are still runny.
5. Finish and serve — Drizzle with remaining red chimichurri, scatter fresh parsley, and serve straight from the pan with crusty bread.