Easy & Delicious Shakshuka
Shakshuka is a one-skillet dish of eggs poached in a smoky, spicy, vegetable-laden tomato sauce. While it originated in North Africa it's also popular in the Middle East. Traditionally served as a breakfast dish it makes a satisfying meatless lunch or dinner as well. Using Prego Sauce for this recipe makes it easy, foolproof and delicious.
Ingredients
2 tablespoons olive oil
8 ounces sliced mushrooms (about 2 1/2 cups)
1 large red bell pepper, cut into 2-inch long strips (about 2 cups)
1 teaspoon ground cumin
1 teaspoon paprika
0.125 teaspoon crushed red pepper
1 jar (23.5 ounces) Farmers' Market Prego® Farmers' Market Classic Marinara Sauce
6 egg
2 tablespoons chopped fresh parsley (optional)
8 ounces sliced mushrooms (about 2 1/2 cups)
1 large red bell pepper, cut into 2-inch long strips (about 2 cups)
1 teaspoon ground cumin
1 teaspoon paprika
0.125 teaspoon crushed red pepper
1 jar (23.5 ounces) Farmers' Market Prego® Farmers' Market Classic Marinara Sauce
6 egg
2 tablespoons chopped fresh parsley (optional)
Instructions
Heat the oven to 375°F. While the oven is heating, heat the oil in a 12-inch ovenproof skillet over medium-high heat. Add the mushrooms and pepper strips and cook for 5 minutes or until tender-crisp, stirring occasionally. Stir in the cumin, paprika and crushed red pepper and cook and stir for 1 minute.
Reduce the heat to medium-low. Stir in the sauce and cook for 5 minutes, stirring occasionally. Season to taste. Crack the eggs into the hot sauce.
Bake for 9 minutes or until the eggs are desired doneness (about 9 minutes for softly set). Sprinkle with the parsley, if desired.
Reduce the heat to medium-low. Stir in the sauce and cook for 5 minutes, stirring occasionally. Season to taste. Crack the eggs into the hot sauce.
Bake for 9 minutes or until the eggs are desired doneness (about 9 minutes for softly set). Sprinkle with the parsley, if desired.
Easy & Delicious Shakshuka
Shakshuka is a one-skillet dish of eggs poached in a smoky, spicy, vegetable-laden tomato sauce. While it originated in North Africa it's also popular in the Middle East. Traditiona...
Directions
Print
Heat the oven to 375°F. While the oven is heating, heat the oil in a 12-inch ovenproof skillet over medium-high heat. Add the mushrooms and pepper strips and cook for 5 minutes or until tender-crisp, stirring occasionally. Stir in the cumin, paprika and crushed red pepper and cook and stir for 1 minute.
Reduce the heat to medium-low. Stir in the sauce and cook for 5 minutes, stirring occasionally. Season to taste. Crack the eggs into the hot sauce.
Bake for 9 minutes or until the eggs are desired doneness (about 9 minutes for softly set). Sprinkle with the parsley, if desired.
Ingredients
2 tablespoons olive oil
8 ounces sliced mushrooms (about 2 1/2 cups)
1 large red bell pepper, cut into 2-inch long strips (about 2 cups)
1 teaspoon ground cumin
1 teaspoon paprika
0.125 teaspoon crushed red pepper
1 jar (23.5 ounces) Farmers' Market Prego® Farmers' Market Classic Marinara Sauce
6 egg
2 tablespoons chopped fresh parsley (optional)
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