A classic savory Middle Eastern breakfast.


2 Large Eggs

1 Jar Mina Shakshuka Sauce

⅓ Red Bell Pepper

⅓ Yellow Bell Pepper

1 cup Cherry Tomatoes

1 Jalapeño

Small Bunch of Parsley

2 tablespoons Olive Oil

½ tsp Black Pepper

Salt to taste

2-3 Pita Breads


Begin by preparing all the raw veggies. Placing in separate small bowls, finely dice the bell peppers, thinly slice the jalapeños and finely chop the parsley. Set the parsley to the side.

Using a medium frying pan, pour the olive oil in to heat up on medium heat. Once it has heated, add in the cherry tomatoes, bell peppers and half the sliced jalapeños. *Note: If you like spicy, keep all the seeds in. I’m not a huge fan of spicy so I took most of the seeds out.

Sauté the veggies for a couple of minutes, then cover with a lid to let the cherry tomatoes and peppers to soften.

Once you see the veggies have softened (about 5-6 minutes), sprinkle some salt and pepper for taste and add in about half a jar of the Mina Shakshuka Sauce. This will bring all the veggies together and present a vibrant tangy, slightly sweet and spicy flavor. 

Let the sauce simmer for 2-3 minutes then take your eggs, one at a time, and crack them into the pan. Lower the heat and place the lid back on for no more than 2-3 minutes to let the egg whites cook but the yolk remains runny on the inside.

Remove the lid, garnish with the remaining sliced jalapeños and sprinkle some chopped parsley on top. 

Serve with warm pita bread and enjoy!