Shakshuka with Pasta Jay’s Tomato Basil Sauce

Ingredients:

½ yellow onion

3 clove garlic

½ fennel bulb (optional)

4 mushrooms (of choice shitake or cremini) optional

1 cup baby spinach

4 eggs

1 jar Pasta Jay’s Tomato Basil

1 loaf sourdough bread

3 T parsley

3 T parmesan cheese

Salt and pepper

Method:

Preheat oven to 350F

Julienne the onion.

Mince the garlic and parsley.

Slice the mushrooms.

Wash and dry the spinach.

Heat a large oven proof saute pan over medium heat. Add oil to the pan. Then add your onion, garlic, mushrooms, and fennel. Season with salt and pepper. Saute over medium low heat for about 3-5 minutes until the vegetables become translucent.

Add 1 jar of Pasta Jay’s Tomato Basil to the pan and mix well. Bring to a boil, and allow to simmer for 2 minutes. Cut the heat off and stir in the spinach. Crack your eggs into the pan into 4 different sections of the pan. Season with salt and pepper and place into the oven.

Bake for 5-10 minutes depending on your preferred egg doneness. Remove from oven and sprinkle with parmesan and parsley. Serve family style with slices of sourdough bread.

Enjoy!