Shakshuka is a North African dish that is widely used across the middle east, especially popular in Israel for breakfast.
- 1 tbsp olive oil
- 1 bell pepper, seeded and chopped
- 1 jar of Mamia’s sauce.
- Pinch of sugar (optional, to taste)
- Salt and pepper, to taste
- 3 to 4 eggs (personal preference)
- 1/2 tbsp fresh chopped parsley or coriander (optional, for garnish)
Heat a skillet or sauté pan on medium. Slowly warm olive oil in the pan.
Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.
Add one jar of Mamia’s sauce and stir. Add sugar if your preference is for a sweeter sauce.
Add salt and pepper to taste.
Crack the eggs, one at a time, directly over the Mamia’s mixture, making sure to space them evenly over the sauce. The eggs will cook “over easy” style on top of the Mamia’s sauce.
Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.
If your preference is to have your eggs more runny let the sauce reduce for a few minutes before cracking the eggs on top then cover the pan and cook the eggs to taste. Garnish with the chopped parsley or coriander, if desired.
Shakshuka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce. For dinner, serve with a green side salad for a light, easy meal.
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