Ingredients:

• 1 pouch Hungry Boo Tomato Basil Sauce
• 4 large eggs
• 1 small onion, finely chopped
• 1 small bell pepper, finely chopped (use sweet bell peppers like red, yellow, or orange)
• 1 tablespoon olive oil or butter
• 1/4 teaspoon cumin powder (optional)
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish (optional)
• Crusty bread or pita for serving

Instructions:

1. Sauté the Vegetables: 

• In a large pan, heat olive oil or butter over medium heat.
• Add the finely chopped onion and bell pepper to the pan. Sauté until the vegetables are soft and slightly caramelized, about 5-7 minutes.

2. Add the Sauce and Spices:

• Pour the Hungry Boo Tomato Basil Sauce into the pan with the sautéed vegetables. Stir to combine.
• Add a pinch of cumin powder (if using) for extra flavour. These spices are optional and can be omitted for a milder taste.
• Season with a little salt, adjusting to taste.
• Let the sauce simmer on low heat for 5 minutes to allow the flavours to meld.
• Add the Eggs:
• Use a spoon to create small wells in the sauce for the eggs.
• Crack one egg into each well, being careful not to break the yolk.
• Cover the pan with a lid and cook on low heat for 5-7 minutes, or until the egg whites are set but the yolks are still slightly runny. For fully cooked yolks, cook for a few more minutes.

3. Garnish and Serve:

• Once the eggs are cooked to your child's liking, remove the pan from heat.
• Garnish with fresh parsley or cilantro if desired.
• Serve the shakshuka with crusty bread or pita for dipping into the sauce and eggs.