Shakshuka

• 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.