Filippo Berio

Marinara Sauce Shakshouka

Prep Time: 10 min

Cook Time: 15 min

Total Time: 25 min

Servings: 4

RECIPE INGREDIENTS

  • 2 tbsp Filippo Berio Olive Oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 tsp ground cumin
  • 1/2 tsp each salt and pepper
  • 1/2 tsp chili flakes
  • 1 jar of Filippo Berio Marinara sauce
  • 8 free range eggs
  • 2 tbsp fresh basil, chopped
  • 2 tbsp fresh parsley, chopped
  • 8 small pita breads, warmed

RECIPE DIRECTIONS

    1. Preheat oven to 400°F (200°C). Heat the Filippo Berio Olive Oil in an ovenproof, high-sided skillet set over medium heat; cook onion, garlic, cumin, salt, pepper and chili flakes.
    2. Cook, stirring occasionally, for 2 to 3 minutes or until vegetables start to soften.
    3. Stir in a jar of Filippo Berio Marinara sauce; bring to simmer.
    4. Cook, stirring occasionally, for 6 to 8 minutes or until thickened.
    5. Using a spoon, make 8 holes in the sauce; crack 1 egg into each hole.
    6. Baste each egg with a little of the sauce; transfer to oven.
    7. Bake for 10 minutes until eggs are soft-cooked or until desired finish.
    8. Garnish with basil and parsley.
    9. Serve with pita bread.

     

    Tip: Sprinkle a bit of smoked paprika over the eggs to finish.