Saturday mornings deserve better than cereal.
Shakshuka — eggs poached directly in a spiced tomato sauce — is one of those recipes that looks impressive, takes under 30 minutes, and tastes like you've been cooking all morning. It's the kind of dish people ask for the recipe before they're even done eating.
The upgrade? UNU.
Our all-purpose seasoning blend has the garlic, the paprika, the oregano, the turmeric — everything you need for a flavour-packed tomato base already in one jar. No spice rack archaeology. No measuring seven things. Just UNU. This is the recipe.
Why Shakshuka Works for Brunch
Most brunch dishes are either complicated (hollandaise, anyone?) or forgettable. Shakshuka splits the difference.
One pan. One sauce. The eggs cook right inside it. The whole thing is done in 25 minutes. And it scales effortlessly — two eggs for one person, eight eggs for the whole table.
Adding UNU changes the flavour profile in a meaningful way. Traditional shakshuka leans on cumin and paprika. UNU adds the warmth of oregano, the savouriness of roasted garlic and onion, and a golden turmeric note that makes the sauce glow. The result is something you won't find at any brunch spot.
UNU Shakshuka Recipe
Ingredients
- 4–6 large eggs
- 1 can (796ml) whole San Marzano tomatoes, crushed by hand
- 1 red bell pepper, diced
- 2 tbsp UNU all-purpose seasoning (plus more to finish)
- ½ tsp chili flakes (optional — for extra heat)
- 2 tbsp olive oil
- Salt to taste
To serve:
- Crusty bread or warm pita
- Fresh parsley or cilantro
- Crumbled feta or Parmesan flakes (optional)
- Extra UNU sprinkled on top
Instructions
- Build the base. Heat olive oil in a wide skillet over medium heat. Add the red bell pepper. Cook 5–6 minutes until softened.
- Season with UNU. Add UNU seasoning and chili flakes if using. Stir for 30 seconds — the heat blooms the spices and the whole kitchen starts to smell incredible.
- Add tomatoes. Pour in the crushed tomatoes. Stir to combine. Let the sauce simmer 8–10 minutes until it thickens and the oil rises to the surface. Taste and adjust salt.
- Make wells for the eggs. Use a spoon to create shallow pockets in the sauce. Crack one egg into each pocket. The whites should sit in the sauce; yolks should sit above it.
- Cook the eggs. Cover the pan with a lid. Cook on medium-low heat until whites are fully set but yolks are still soft — about 5–7 minutes. For firmer yolks, cook 1–2 minutes longer.
- Finish and serve. Sprinkle a pinch of UNU over the eggs. Top with fresh parsley or cilantro and crumbled feta if using. Bring the whole pan to the table.
The UNU Difference
Most all-purpose seasonings taste like nothing. They're filler — salt, generic spices, nothing to remember.
UNU is different. Sweet paprika, oregano, roasted garlic, onion, turmeric — each ingredient is there for a reason. Together they create something warm and savoury with real depth. In a tomato-based sauce like shakshuka, UNU is the difference between a dish that's "pretty good" and one that gets requested every single weekend.
Make It Your Own
Tips for Perfect Eggs Every Time
Don't rush the sauce. The 8–10 minute simmer is what builds depth. A thin, watery sauce produces flat flavour. Let it reduce until it coats a spoon.
Cold eggs crack better. Take them straight from the fridge — cold eggs are less likely to break when you crack them into the sauce.
Watch the whites, not the yolks. Whites are set when there's no visible jiggle around the edges of the pan. At that point your yolks will still be perfectly runny.
Use UNU twice. Once in the sauce, once as a finish sprinkle. The second application hits differently — the dry seasoning on top toasts slightly from the residual heat and adds a layer of fragrance.
Get UNU
Ready to upgrade your brunch? Shop UNU all-purpose seasoning →
Made in Canada. Small-batch. Zero fillers. 100% flavour.
Made this recipe? Tag us on Instagram @spicoandsauco — we want to see your shakshuka.