Italian Shakshuka

Name: Italian Shakshuka
Ingredients: 1-2 handfuls Baby spinach 4 Eggs 1-1.5 cups Rao’s Marinara sauce 1/4-1/2 cup Parmesan 4-8 slices Garlic toast Pepper to taste

Recipe by Alex Mac Lauren

Ingredients

1-2 handfuls Baby spinach
4 Eggs
1-1.5 cups Rao’s Marinara sauce
1/4-1/2 cup Parmesan
4-8 slices Garlic toast
Pepper to taste

Directions

Prepare garlic toast according to the package.
Heat a drizzle of olive oil in a large nonstick pan with lid. Sauté spinach until wilted.
Add Rao’s Marinara sauce and heat to a simmer.
Crack eggs into a teacup then gently lower into sauce.
Cover and cook for 3-4 minutes until egg whites are cooked but yolk remains soft or medium.
Top with grates parmesan and pepper.
Serve over garlic toast..
Bake at 350°F for approx 20 minutes or until ravioli is cooked and water is absorbed.
Note: step 8 (ravioli/oven baking) appears exactly as-is on the source page — likely a copy-paste error on the site, reproduced faithfully here.