Shakshuka is one of the most luxurious brunches you can make for yourself – slowly simmering the eggs in spicy tomato sauce, topping it with crumbled cheese or veggies, and dipping a piece of crusty bread in it as a reward for your time spent at the stove. While I typically cobble together a sauce for shakshuka using leftover pasta toppings or whatever’s in my refrigerator, I have discovered a product that just changed this decadent breakfast into the easiest 10 minute process: Mina shakshuka sauce.
They’ve prepared a perfectly seasoned flavorful sauce mixture, so all you need to do is simmer and add the eggs. I’ve written a recipe using Mina’s sauce below, but it’s so easy you almost don’t need it! If the prep work or time involved in making shakshuka has been holding you back from this delicious dish – it’s time for you to try it – and if you do, I’d love to see. Show me, and you might end up featured in the Yolk Lover’s Guide!
- 1 16oz jar of Mina shakshuka sauce
- 4 eggs
- Any extra toppings you’d like to add – some suggestions:
- A handful of crumbled feta cheese
- A handful of chopped sausage
- A cup of fresh chopped tomato
- About a cup of uncooked spinach or basil
- Or improvise with whatever you have on hand
- Optional: parsley and/or zaatar for seasoning and garnishing
- Optional: bread for dipping
Estim. Prep & Cooking Time: 10 minutes
- Heat shakshuka sauce in a medium-sized pan on medium heat for about 5 minutes, or until it’s bubbling a little.
- This is when you can stir in any extra ingredients, as mentioned above.
- Crack all 4 eggs into the sauce, and let the shakshuka continue to simmer for about 5 more minutes.
- Keep an eye on the eggs – you want the egg whites to cook through, but the yolks to stay a little soft. You can check this by making sure they still move slightly when you wiggle the pan (gently).
- If the top of the eggs take too long to cook, you can cover the pan with a lid to help them cook faster – but keep a constant eye on them to avoid overcooking.
- When the eggs are cooked to your liking, remove pan from heat, and add a garnish like parsley or extra seasoning like zaatar, if you want.
- Optional: take pictures of your luxurious brunch (and tag me if you do – you might end up featured in the Yolk Lover’s Guide!
- Finally, grab bread or some other scooping vessel, and either enjoy this meal directly out of the pan, or scoop the eggs and a layer of sauce onto a plate.
Note: Support for this recipe was provided by Mina, and I receive a small portion of proceeds from sauce purchases made as a result of this post. Thanks for supporting the carefully-chosen brands that make Meag’s Eggs’ free breakfast resources possible!
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