Pour a jar of the base sauce into a pan.
Add an equal amount of boiling water and cook over medium heat for about 5 minutes.

Once the sauce comes to a boil, add the eggs.
You can stir the egg whites gently into the sauce for a thicker texture, or leave the eggs whole for distinct yolks and whites.

For soft, runny eggs – cook for up to 5 minutes.
For firmer eggs – cover the pan and cook for 7–8 minutes.

Variations & Add-ons:

• For a spicier shakshuka, add crushed chili or hot paprika while cooking the sauce.

• For a meaty version, start by lightly frying merguez sausages. Once they’re almost cooked, add the sauce and continue as usual. (If you add the sausages together with the eggs, they won’t have time to cook properly.)

Enjoy! 🍳🌶️🥖