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Easy 2-Ingredient Classic Shakshuka

  • Author: Charlotte Smythe
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 4 1x


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