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Naked & Wild Shakshuka

 1 cup Naked & Wild Rice Blend
 2 ½ cups Water
 ½ Onion
 1 Clove garlic
 ½ Sweet Pepper
 2 cups Tomatos (fresh, canned, or whatever you have on hand)
 3 tbsp Tomato paste
 1 tsp Chili powder
 ½ tsp Paprika
 ½ tsp Cumin
 1 tsp Sugar
 Salt & Papper
 6 eggs
 1 tbsp Fresh parsley or cilantro

First things first: Bring 2 1/2 cups water to a boil. Add 1 cup Naked & Wild Rice Blend, reduce heat to a simmer, and cover with a lid. Simmer for 30 minutes. If some liquid remains, simply remove the lid and simmer for an additional 5 minutes.


For the Shakshuka: Sautee your diced onion and minced garlic in a pan, adding diced peppers somewhere along the way.


When the onions are soft, add the tomatoes and paste, along with all spices and add salt & pepper to taste.


When the sauce ingredients have gotten to know each other a bit, crack 6 eggs into the pan, right on top of the sauce. Cover with a lid and continue cooking for 5-8 minutes, or until the egg is fully cooked, still soft but not runny.


Sprinkle another dash of paprika over the eggs, and toss on some parsley or cilantro before serving on a bed of Naked & Wild Rice.