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.
cost per recipe: $6.69
The price is determined by the national average.
tablespoons olive oil
ounces sliced mushrooms (about 2 1/2 cups)
large red bell pepper, cut into 2-inch long strips (about 2 cups)
teaspoon ground cumin
teaspoon crushed red pepper
jar (23.5 ounces) Farmers' Market Prego® Classic Marinara Italian Sauce
tablespoons chopped fresh parsley (optional)
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.