Tuna Shakshuka
Our high protein tuna shakshuka foodservice recipe features fresh eggs cooked in seasoned tomato sauce and yellowfin tuna.
Ingredients
- 1 (43 oz) pouch Chicken of the Sea® Wild Caught Light Yellowfin Tuna
- ¾ c olive oil
- 4 yellow onion, diced
- 1 gal tomato sauce
- 2 ½ tbsp ground cumin
- 2 tsp paprika
- 1 Tbsp salt
- 34 large eggs
- 1 c parsley, chopped
- 2 tsp salt
- 2 tsp pepper
- grilled bread or toast
- Italian parsley, chopped
Instructions
- Heat large pot on medium heat. Add the olive oil and onions; cook until lightly brown and fragrant.
- Add tomato sauce, ground cumin, paprika, and salt. Stir until everything is combined. Stir in the tuna. Bring the sauce to a low boil, then reduce heat. Simmer on low heat for about 5 minutes, stirring occasionally.
- Crack the eggs into the tomato sauce. Cover the pan. Cook eggs in the sauce for about 5-8 minutes, or until the whites are set.
- Spoon the egg, tuna, and tomato sauce over toast. Season with salt and pepper to taste and garnish with parsley. Serve warm.
