Eggs cooked in a rich tomato sauce and finished with fresh herbs.
1 jar Mina Shakshuka Sauce
4 large eggs
1 tbsp chopped parsley to garnish (optional)
To start, pour Mina Shakshuka in a large skillet. Cover and bring to a simmer over medium heat for 5 to 10 minutes. Once the sauce is simmering, reduce the heat to medium-low, just enough to maintain a simmer. Now, crack eggs over the top, cover and continue to cook for an additional 5 minutes or until egg whites are cooked and yolks are a bit runny.
Gently crack eggs right on top of simmering sauce. Keep them about 1/2 an inch apart.
Garnish with parsley and serve immediately with a bread of your choosing. If you are on a Whole30, you can serve your Shakshuka over roasted sweet potatoes or yams.
Keywords: Shakshuka eggs, Moroccan eggs