A quick and easy shakshuka recipe that packs a flavor punch, combining pasta sauce, eggs, roasted bell peppers, cottage cheese, and Parmesan. Perfect for a delicious breakfast with crunchy sourdough bread for dipping.
1: Pour leftover pasta sauce into a skillet on medium heat.
2: Add roasted peppers and/or tomatoes and let simmer.
3: When the sauce starts to bubble, make little pockets to crack your eggs into.
4: Season with Italian herbs, salt, and pepper.
5: Lower the heat and let the eggs cook for 5-7 minutes, or longer for harder yolk.
6: Remove from heat and add dollops of cottage cheese and shaved Parmesan.
7: Use crunchy sourdough as an edible spoon to enjoy.
