Shakshuka with Peppers


There is nothing quite like relaxing over a weekend brunch sipping coffee and having delicious foods. I love making eggs, and the more flavor, the better. So I was especially excited when my new friends over at Mina sent me a surprise package of treats, which included their Shakshuka sauce. It is a wonderfully Moroccan spiced sauce best known as a luxurious sauce for cooking eggs. But it is also good to add to stews and sauces. Since I had breakfast on my mind, I sauteed a few more peppers and topped my eggs and rich sauce with them. Shakshuka with Peppers came together in minutes, and it was delicious. This meal is also great for a light dinner.


Ingredients for Shakshuka with Peppers:


1 jar of Mina Shakshuka sauce

4 eggs

2 bell peppers, seeded and sliced

olive oil

kosher salt

pepper


Serve with bread or Naan.


Time-Saving Tip: Slice the peppers up to a day in advance.


Let's see what we need.


We're ready to cook.

Heat a few tablespoons of oil in a pan and add the sliced peppers. Season with salt and pepper and saute until desired tenderness; transfer the vegetables to a plate.


Pour the sauce into the pan and heat. Using the back of a ladle or spoon, make four indentations and gently pour an egg into each well. Gently simmer uncovered until nearly cooked; this will take about 15 minutes. Drape the peppers around the eggs and finish cooking.


It's ready! Shakshuka with Peppers was so delicious. The amazing Mina sauce was rich and flavorful as if I had been simmering it for hours and not minutes. The peppers and eggs make this a hearty and tasty way for you to start the day.

Enjoy!


Shakshuka with Peppers


  • 1 jar of Mina Shakshuka sauce

  • 4 eggs

  • 2 bell peppers, seeded and sliced

  • olive oil

  • kosher salt

  • pepper

  • Serve with bread or Naan.

  • Heat a few tablespoons of oil in a pan and add the sliced peppers. Season with salt and pepper and saute until desired tenderness; transfer the vegetables to a plate.

  • Pour the sauce into the pan and heat. Using the back of a ladle or spoon, make four indentations and gently pour an egg into each well. Gently simmer uncovered until nearly cooked; this will take about 15 minutes. Drape the peppers around the eggs and finish cooking.

  • Time-Saving Tip: Slice the peppers up to a day in advance.

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