It's a gourmet breakfast in minutes.
Like this recipe I love from food blog Cookie and Kate, shakshuka normally takes about 30-40 minutes to make from scratch. It requires sautéeing bell pepper, onion, tomato paste, crushed tomatoes, and lots of spices, then reducing everything into a sauce. But thanks to TJ's instant frozen starter version, you can make it in about ten minutes flat.
But all you have to do is put the frozen shakshuka base in a small sauté pan, top it with 2 tbsp. of water, and put the lid on while it melts and begins to simmer.
Place the lid back on the pan to allow the eggs to cook. For a firm egg white but runny yolk, let the eggs cook for about two and a half minutes. If you like your yolk more well done, give it a bit longer.