Eggs Poached in Shakshuka

Eggs Poached in Shakshuka

1 jar Mina Shakshuka Sauce
4 large eggs
1 tbsp chopped parsley to garnish


  1. Pour Mina Shakshuka sauce in a large tagine or skillet.

  2. Bring to a simmer over medium heat for 5 to 10 minutes.

  3. Once simmering, reduce the heat to medium low, just enough heat to maintain a simmer.

  4. Crack eggs over the top, cover and continue cooking for an additional 5 minutes or until the egg whites are cooked and the yolks are partially runny.

  5. Garnish with chopped parsley, serve immediately with crusty bread.