- 1 jar Mina Shakshuka Sauce
- 4 large eggs
- 1-2 tbsp Mina Harissa, optional (if you desire more heat)
- 1 tbsp chopped parsley, optional, for serving
Pour Mina Shakshuka sauce in a large tagine or skillet, and simmer over medium heat for 5-10 minutes. To make spicy, add 2 tbsp of Mina Harissa and stir to combine.
Once simmering, reduce heat to medium low, with just enough heat to maintain a simmer.
Crack eggs over the top, cover and continue cooking for an additional 5 minutes or until egg whites are cooked and yolks are partially runny.
Garnish with chopped parsley. Serve immediately with crusty bread.
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