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For this dish, the fabulous Danielle Renov @peaslovencarrots creates the popular Middle Eastern Shakshuka using simple, healthy ingredients found in your home. Follow this easy recipe and this perfectly spiced dish will quickly be added as one of your favorite meals, perfect for breakfast, lunch or dinner!
2 teaspoons olive oil
1 clove garlic, minced
1 teaspoon crushed red pepper flakes (optional)
1 (700-gram) bottle Tuscanini Crushed Tomatoes
1 teaspoon kosher salt
1/2 teaspoon coarse black pepper
3-5 eggs
Place a ten inch skillet over medium high heat.
Add oil, garlic and crushed red pepper flakes if using. Cook for one minute until fragrant.
Add Tuscanini Crushed Tomatoes, salt and pepper. Stir often for about five to six minutes until sauce has slightly reduced.
Using a spoon or spatula, make a small indent in the sauce and add one egg. Repeat making indents one to two inches apart and gently add eggs.
Cover the pan and cook for two to three minutes until the whites are set and the yolk is still runny.
Turn off the heat and season with a handful of fresh herbs, a drizzle of tahini and some good bread to sop up all of the sauce with!
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what temp should it bake covered in?
It should stay on the stove-top at the same temp.