In a 10 inch pan or skillet, with a lid, heat Shakshuka sauce.
Using a spoon make wells for your eggs.
Crack an egg into each well then cover your pan and cook for 5-8 minutes, depending on how firm you like your yolks. If you like your yolks runny take it off the heat after 5 minutes. If you like your yolks firm cook them for up to 8 mins. They will continue to cook once you’ve taken them off the heat.
Remove pan from the heat and top with green onions and parsley.
Delicious topped with Zee’s lemon preserve and paprika oil. Serve with crusty bread.
