Shakshuka from the SpiceKeeper’s Cottage

Featuring Raleigh Rub Seasoning

This rustic skillet of Shakshuka is one of those dishes that feels both ancient and effortless — tomatoes simmered with warm spices, eggs gently poached right in the sauce, and bread torn and dipped straight from the pan. Raleigh Rub brings a familiar Southern warmth here, with paprika, garlic, and chili adding depth without overwhelming the tomatoes.

This is weeknight comfort with heritage roots.

Ingredients

• 2 tablespoons olive oil

• 1 teaspoon Raleigh Rub Seasoning

• 1 (14–15 oz) can diced tomatoes

• 4–6 eggs

• Fresh parsley, chopped (for garnish)

• Crusty bread, for serving

Directions

1. Heat the olive oil in a large skillet over medium heat.

2. Sprinkle in the Raleigh Rub and gently toast it in the oil for 1–2 minutes, just until fragrant.

3. Add the diced tomatoes, stirring to fully coat them in the spiced oil.

4. Reduce heat slightly and simmer for 10–15 minutes, allowing the sauce to thicken and deepen in flavor.

5. Use the back of a spoon to make small wells in the sauce. Crack an egg into each well.

6. Cover the skillet and cook for 5–10 minutes, until the egg whites are set but the yolks are still soft (or cook longer if you prefer firmer eggs).

7. Remove from heat, garnish generously with fresh parsley, and serve straight from the skillet with warm, crusty bread.

SpiceKeeper’s Note

Raleigh Rub’s balance of chili, paprika, garlic, and a touch of sweetness makes it unexpectedly perfect for tomato-based dishes. It adds warmth without heat overload — ideal for eggs, beans, and slow-simmered sauces.

Featuring Raleigh Rub Seasoning Ingredients: Black Pepper, Chili Powder, Garlic, Onion, Hot Paprika, Salt, Sugar from www.OakCitySpiceBlends.com