Mina Shakshuka Moroccan Tomato Sauce Review

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My latest find is Shakshuka Sauce from Mina. I’ve been a lifelong fan of shakshuka. And I’ve used Sheela Prakash’s recipe many times to great success. Made with eggs poached in a saucy mix of tomatoes, peppers, aromatics, herbs, and Moroccan spices, it’s comforting and hearty, inexpensive, and the perfect accompaniment to a heel of crusty bread. (Bread which you may or may not have picked up from the grocery store — whatever works.)

On weeknights when I want to spend more time binge-watching old Game of Thrones episodes and less time standing over the stove, Mina’s jarred sauce is a total dream. The sauce comes in 16- and 21-ounce jars ($7 and $9, respectively), and is vegan, kosher, gluten-free, soy-free, dairy-free, and Non-GMO Project Verified. It’s also intensely flavorful, with a top-secret blend of spices. It tastes slow-cooked because it is — but only takes minutes to prepare. Seriously, it’s this easy: Just open the jar, pour the sauce into a skillet, and create little pockets with a spoon. Crack in a few eggs, cover, and simmer until the yolks are just barely set.

If you’re planning on using this as a sauce or poaching liquid, I’ve discovered that it works best when I go low and slow with the heat. A moderately low flame allows the sauce to heat through evenly, without spitting all over the stovetop. Shakshuka sauce is also a great sub for marinara, with a gentle, intriguing heat; I think it’s best with a hearty whole-wheat noodle. I’ve definitely dipped tortilla chips into it too (10/10, would recommend).

Here’s another hot tip: Mina has a wide variety of Moroccan pantry items, including the best harissa I’ve ever tasted, and preserved lemons that have been finding their way into my vinaigrettes and sauces lately. I appreciate that the family-run company takes the slow road to building flavors in all of their products … so I don’t have to. The next item on my to-try list is their black olive spread. I’m already dreaming about fancy toast and roasted salmon.

What grocery shortcut have you been buying lately? Tell us in the comments below.

Rochelle Bilow


Rochelle Bilow is a graduate of the French Culinary Institute, and the former social media manager at Bon Appétit Magazine and Cooking Light Magazine. She has also worked as a cook on a small farm in Central New York, and a Michelin-starred restaurant in New York City. Her foodie romance novel, Ruby Spencer’s Whisky Year, will be published in 2023. Connect with her @rochellebilow.

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