Eggs Poached in Shakshuka
1 jar Mina Shakshuka Sauce
4 large eggs
1 tbsp chopped parsley to garnish
Pour Mina Shakshuka sauce in a large tagine or skillet.
Bring to a simmer over medium heat for 5 to 10 minutes.
Once simmering, reduce the heat to medium low, just enough heat to maintain a simmer.
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.
Garnish with chopped parsley, serve immediately with crusty bread.