Chickpea Shakshuka with Saturday Sauce
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This protein-packed shakshuka features a flavorful Saturday Sauce and hearty chickpeas, making it a satisfying dish for any meal of the day. Eggs are cooked directly in the bubbling sauce, creating a deliciously rich and comforting experience, especially when topped with fresh herbs and feta.
Ingredients
16 oz. 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 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.