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.
Step 1
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.
Step 2
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.
Step 3
Bake for 9 minutes or until the eggs are desired doneness (about 9 minutes for softly set). Sprinkle with the parsley, if desired.
