Easy Moroccan Shakshuka
This one skillet vegetarian dish combines a tomato-based simmering sauce and eggs for a quick meal perfect for any time of day.
Equipment
- 1 skillet with lid
Ingredients
- 16 oz Mina Shakshuka Sauce
- 4 large eggs
- crusty bread for serving
- Toppings (optional): parsley, cilantro, feta, cubed or sliced avocado
- salt and pepper to taste
Instructions
- Pour the shakshuka sauce into a large skillet over medium heat. Bring to a simmer.
- Once the sauce is simmering, use the back of your spoon to create wells for the eggs. Crack the eggs into the wells.
- Allow the eggs to cook in the simmering sauce for 1 minute uncovered.
- Cover the pan with a lid and let the eggs cook for 2-3 minutes, or until the whites are set and the yolk is cooked to your desired level of doneness.
- Garnish with fresh parsley or cilantro, crumbled feta, and avocado.
- Serve with crusty bread.
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