Classic Shakshuka

Classic Shakshuka

 

If you ask us how we eat Saturday Sauce most often, it’s this. Warm the sauce, crack in a few eggs, and let everything simmer until the whites are just set and the yolks stay jammy. It’s unfussy, deeply satisfying, and the reason this sauce exists in the first place. Add herbs, feta, and good bread—and don’t overthink it.
Serves 2-3

 

INGREDIENTS

  • 16 oz. jar Saturday Sauce
  • 4-6 eggs

 

DIRECTIONS

  • Heat your Saturday Sauce in a pan 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
  • Chopped Fresh Cilantro
  • Crumbled Feta
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