Ingredients

• 1 x 5oz. Container Oolie Mediterranean Tomato Dip
• 1 x 15oz Can crushed San Marzano tomatoes
• 6 Eggs
• 3 Tablespoons tahini
• 2 Tablespoons chili crisp (Optional)
• ½ Cup of chopped mixed herbs (e.g. mint/cilantro/dill/parsley)
• 6 Slices sourdough or similar crusty bread
• 1 Tbsp Olive oil
• 1 Garlic clove (optional)

Instructions

1. Stir the tomatoes and Ollie Dip together in a large, shallow saucepan. 
2. Crack the eggs evenly over the surface of the sauce. Try to keep them separated, but don’t stress too much if the whites touch each other.
3. Turn the stove on medium-high until you see the sauce begin to bubble, then turn it down to medium-low.
4. Cook covered until the whites of the eggs are set, about 6-7 minutes.
5. While the shakshuka is cooking, grill the bread: 
   1. Spread the slices on a baking tray and drizzle with olive oil.
   2. Broil for 5 minutes or so until golden brown (Keep an eye on them, they burn quickly!).
   3. If you like, rub a clove of fresh garlic over the toasted surface of the bread before serving, it’s DELICIOUS.
6. When the eggs are ready – drizzle Tahini over the top, spoon on some chili crisp (if you are using it), and toss over handfuls of the chopped, fresh herbs. 
7. Serve in the saucepan just like this, it’s so beautiful, and dig in with your crusty toasted bread.

Allergen declaration:

• Allergens are dependent on the brand of products you purchase; please check the packages of the ingredients you purchase carefully!
• Inherent allergens:  Egg, Sesame, Wheat, Soy (often found in chili crisp)