Shakshuka with Cannabis Herb Oil
Eggs poached in a spiced tomato-pepper sauce — a Middle Eastern breakfast icon. A finishing swirl of cannabis herb oil carries pinene's bright herbal clarity through the smoky cumin and paprika.
Ingredients
- 6 eggs
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- 2 red bell peppers, diced
- 1 onion, diced
- 4 cloves garlic, sliced
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp Aleppo pepper
- 2 tbsp cannabis-infused herb oil
- Crusty bread, feta, cilantro or parsley
How to make it
- 1
Sauté onion and peppers in olive oil until soft, about 8 minutes.
- 2
Add garlic, cumin, paprika, and Aleppo pepper. Cook 1 minute.
- 3
Pour in tomatoes. Simmer 10 minutes until thickened.
- 4
Make 6 wells. Crack an egg into each.
- 5
Cover and cook 5–7 minutes until whites set and yolks are still runny.
- 6
Drizzle cannabis herb oil, crumble feta, scatter herbs.
- 7
Serve from the skillet with crusty bread.
Cooking tips
- Runny yolks are sacred. Pull early — carryover heat finishes the job.
- Urfa biber or Marash pepper are wonderful Aleppo substitutes.
- Add merguez sausage for a heartier version.
Dosing calculator
Start low, go slow. Adjust the THC per serving below to plan the right total infusion for this recipe.
Edible onset is typically 30–90 minutes. Wait 2 hours before re-dosing.
Start Low, Go Slow
If new to edibles, begin with 2.5–5mg THC per serving. Effects may take 30–90 minutes to onset and can last 4–8 hours. Do not drive or operate machinery. This is not medical advice. Full disclaimer
Best paired with
Pair with these strains
Each one matches the pinene story of this dish.
Jack Herer
Sativa
Focused • Creative • Energizing
Sour Fuel
Sativa
Energizing • Focused • Uplifting
Trainwreck
Sativa
Energizing • Cerebral • Creative
Why this pairing works
Pinene — in your strain and on your plate
Pinene is the terpene of the forest. It famously sharpens focus and counteracts the foggy edges of THC, making pinene-forward strains a great match for herb-driven, woodland-style cooking.