Shakshuka with Saturday Sauce
3
This shakshuka recipe features a warm, flavorful Saturday Sauce with perfectly cooked eggs. It's a simple yet satisfying dish, perfect for brunch or a cozy dinner, topped with fresh herbs and feta for added flavor and texture.
Ingredients
16 oz. Saturday Sauce
4-6 eggs
¼ cup crumbled feta (optional)
1 Tbsp. chopped fresh parsley or cilantro
Bread of your choice, for serving
Salt and pepper to taste
Directions
Heat your Saturday Sauce in a pan on medium heat until bubbling.
Create divots within your sauce with the back of a spoon. Crack your eggs in those divots. Season each egg with salt and pepper.
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 crumbled feta and chopped fresh herbs on top and serve with bread.