Shakshuka

Heat cooking oil in a large sauté pan on medium heat.

Add onion and capsicum, cook for 5 minutes or until the onion becomes translucent.

Add garlic and spices, cook an additional minute.

Pour the chopped tomatoes, season with AJI-NO-MOTO and salt, stir well and bring the sauce to a simmer.

Use a spoon to make small holes in the sauce and crack the eggs into each hole.

Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. Cover the pan with a lid to expedite the cooking of eggs.

Garnish with chopped cilantro and parsley. Delicious to be eaten with toasted bread.

With the application of AJI-NO-MOTO®, it is able to reduce about 16% of sodium while maintaining the same deliciousness of the dish.

Tomato And Spinach Scrambled Egg