233 Jollof Shakshouka

Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 2–3

Ingredients:

• 1 cup 233 Jollof Stew

• 3–4 eggs

• 1/4 onion (chopped)

• 2 cloves garlic (minced)

• 2 tbsp vegetable stock

• 1 tsp all-purpose seasoning

• 1/2 tsp black pepper

Instructions:

1. Heat a small amount of oil in a skillet over medium heat. Add onions and cook until soft.

2. Add garlic and cook briefly until fragrant.

3. Stir in 233 Jollof Stew, vegetable stock, all-purpose seasoning, and black pepper. Mix well.

4. Let the sauce simmer for 3–5 minutes.

5. Use a spoon to create small wells in the sauce and crack eggs into each space.

6. Cover the pan and cook until the egg whites are set but yolks remain soft, or cook longer if preferred.