Shakshuka
Eggs poached in a spiced tomato sauce. The infused oil is stirred in off the heat at the end rather than used to build the sofrito, which is the difference between keeping your dose and simmering it away.
Set your infusion strength
Tell the site how strong your butter or oil is and every recipe rewrites its ingredient amounts to match.
Ingredients
4 tbsp infused olive oil
Set your infusion strength above and this splits into infused and plain olive oil to hit whatever dose you want.
- 1 tbspplain olive oil — for cooking
- 1onion — sliced
- 1red bell pepper — sliced
- 3garlic cloves — sliced
- 2 tspground cumin
- 1 tspsmoked paprika
- 28 ozcanned crushed tomatoes
- 6eggs
- ½ cupcilantro — chopped
- salt and black pepper
Method
- 01
Soften the onion and pepper in the plain oil over medium heat until they slump and start to color.
10 min
- 02
Add the garlic, cumin and paprika and cook for one more minute, until it smells like something.
1 min
- 03
Pour in the tomatoes, season well, and simmer until the sauce thickens enough to hold a trench when you drag a spoon through it.
15 min
- 04
Take the pan off the heat and stir the infused oil right through the sauce. This is the step people skip: infused oil added at the start would sit in a simmering pan for twenty minutes, and simmering costs you potency you cannot get back.
- 05
Return to a low heat, make six wells and crack an egg into each. Cover and cook until the whites set and the yolks are still soft.
8 min
- 06
Scatter with cilantro and serve in four portions, making sure each one gets a fair share of sauce as well as egg — the sauce is where the dose lives.
Built on
Standard shakshuka: 28 oz canned tomatoes, 1 onion, 1 bell pepper, 4 to 6 eggs poached in the finished sauce.
Every recipe here names the conventional ratio underneath it. The cannabis part is a fat substitution, not new chemistry — so if the base is sound and the substitution is sound, the recipe is sound.
As written
5 mg / serving
1 mg5 mg25 mg
Set your infusion strength to move the dose.
Before you eat it
- These are estimates, not lab results. Treat the low end as the honest number and the high end as the thing to plan around.
- Start with one serving and wait two hours. Edibles take 30 to 120 minutes to come on, and the most common mistake is redosing before the first one lands.
- Test a small piece first. Potency is rarely even across a batch, especially if the infusion was not mixed thoroughly.
- Label anything you store with the date and the estimated dose, and keep it away from children, pets and anyone who did not ask for it.
- If you overdo it: you are not in danger, but it will be unpleasant. Find somewhere quiet, drink water, and wait it out. Do not drive.
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Mushroom risotto
The butter goes in at the end, off the heat, beaten hard into the rice. That final step is a technique risotto has always used, and it happens to be ideal for an infusion.
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