Lunamor's Larder

Make-It Monday: Base Layer Shakshuka

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by

Blake Baird
in , ,

A bright, warming skillet of tomatoes, peppers, and spice — anchored by Base Layer and crowned with a golden egg.

Serves: 2–3
Total Time: 30–35 minutes
• Prep time: 10 minutes
• Cook time: 20–25 minutes

Why It Works:

Shakshuka’s natural acidity, sweetness, and spice from simmered tomatoes and peppers is the perfect canvas for Base Layer, Lunamor’s pineapple-forward, reaper-powered sauce. The acidity of the pineapple rounds out the tomatoes, while the reaper adds a controlled, lingering heat that elevates without overpowering.

Ingredients:

Serves 2–3

  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ¼ tsp chili flakes (optional)
  • 1 (14 oz) can crushed or diced tomatoes
  • 1 tbsp tomato paste
  • 2–3 tsp Base Layer hot sauce (adjust to taste)
  • Salt and pepper to taste
  • 2–3 eggs
  • 2 tbsp minced fresh parsley
  • Crusty bread, for serving

Instructions:

Step 1: Build the Base

  1. Heat olive oil in a skillet over medium heat.
  2. Sauté onion and bell pepper until soft, about 6–8 minutes.
  3. Add garlic, cumin, paprika, and chili flakes (if using). Cook for 1 minute until fragrant.

Step 2: Simmer the Sauce

  1. Stir in tomato paste and cook for 1 minute.
  2. Add canned tomatoes and bring to a simmer.
  3. Stir in Base Layer hot sauce. Simmer gently for 10–15 minutes, allowing the sauce to thicken slightly and flavors to meld.
  4. Taste and adjust seasoning with salt, pepper, or more Base Layer if desired.

Step 3: Finish with the Egg

  1. Fry eggs to your liking in a separate pan (crispy edges work great here).
  2. Spoon shakshuka into shallow bowls or serve straight from the skillet.
  3. Top each portion with a fried egg and a generous sprinkle of fresh parsley.

Optional Variations:

  • Add feta: Crumble on top just before serving.
  • Poach the eggs directly in the sauce instead of frying separately — classic shakshuka style.
  • Add greens: Wilt in some spinach or kale in the last 2 minutes of cooking.

Tips:

  • Let the sauce go a little longer if your tomatoes are watery — thicker is better.
  • Base Layer balances beautifully with egg yolk — that richness smooths the reaper’s heat.
  • Serve with a toasted baguette, pita, or sourdough to scoop up every drop.

Pairing Note:

If you’re feeling wild, Peaches Christ makes for a fun brunch version — more floral and fruit-forward. But for the classic tomato-egg-skillet combo, Base Layer reigns supreme.