Chickpea Shakshuka

Chickpea Shakshuka

 

A simple, protein-packed take on shakshuka made with Saturday Sauce and chickpeas. Eggs cook directly in the bubbling sauce until just set, creating a hearty, satisfying dish that works equally well for breakfast, lunch, or dinner. Serve with bread and finish with herbs and feta for added freshness and richness.
Serves 2-3 People

 

INGREDIENTS

  • 16 oz. jar Saturday Sauce
  • 15 oz. canned chickpeas (I use Heyday Canning Co.Harissa Lemon Chickpeas)
  • 4-6 eggs

 

DIRECTIONS

  • In a saucepan, combine chickpeas and Saturday Sauce and heat to until bubbling.
  • Create divots within your sauce with the back of a spoon. Crack your eggs in those divots.
  • Cover the pan and cook the eggs to your liking. Once you can see your egg whites go from translucent to white, your shakshuka may be ready, especially If you prefer a runny yolk. If not, cook for longer until your yolks are partially or fully cooked through.
  • Sprinkle with any of the suggested toppings below and serve with bread for dipping.

Suggested Toppings:

  • Chopped Fresh Parsley and/or Cilantro
  • Crumbled Feta
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