Classic Shakshuka

1 x jar Saturday Sauce

4-6 x eggs

• 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 pan and cook 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