Shakshouka Goes to Italy!
In a large skillet, heat canola oil to medium high. Add onions and peppers and cook for three minutes, stirring often.
Add onion and garlic pasta sauce and stir to combine with onions and peppers. Bring sauce to a boil, then reduce heat to low.
Make four indentations in the sauce and break in the eggs. Season with salt and pepper. Cover and cook for 10 minutes or until eggs are set.
Remove from heat, top with fresh basil.
With a large serving spoon, transfer two eggs to a pasta bowl. Divide remaining sauce evenly between bowls. Serve with grilled garlic toast.
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Last updated: October 27th, 2020
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