GOLDEN VALLEY, Minn. - North African, particularly Moroccan, ingredients and dishes are expected to be big food trends in 2018.

Kowalski’s Culinary Director Rachael Perron joins us in studio to share some of the best flavors of the region and an easy, delicious brunch recipe featuring several of its most popular ingredients.

SHAKSHUKA

1 tsp. Extra Virgin Olive Oil, plus more for serving

½ tsp. cumin seeds

1 tsp. ground cumin

1 tsp. ground smoked paprika

¼ tsp. crushed red pepper flakes

26 oz. (1 jar) Kowalski's Garlic Marinara Pasta Sauce

½ cup harissa paste

4 eggs

- chopped fresh Italian parsley, crumbled feta cheese and freshly ground black peppercorns, for garnish

- warm flatbread or crusty artisan bread, for serving

In a large skillet over medium heat, warm oil until shimmering but not smoking. Add cumin seeds; cook and stir 30 sec. Add cumin, paprika and crushed red pepper flakes; cook and stir 15 sec. Pour marinara sauce into skillet; stir in harissa. Simmer 10 min. (reduce heat slightly if sauce sputters). Reduce heat to medium-low. Using the back of a large serving spoon, make 4 wells in the sauce. Crack an egg into each indentation; cover pan and cook until egg whites are set and yolks are still a bit runny (about 5 min.) Garnish dish with parsley and feta; drizzle with oil and sprinkle with pepper. Serve immediately with warm flatbread or crusty artisan bread for dipping.

Serves 2-4.