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Sundried Tomato and Sweet Basil Shakshuka #Ragu
At a Glance
- Total
- 20 min
- Servings
- 4.00 serving(s)
Categories
- Breakfast
- Main Course
- Skillet
Dietary
- Vegetarian
Allergens
- Eggs
- Milk
- Tree nuts
- Wheat
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Sundried Tomato and Sweet Basil Shakshuka #Ragu brings together 1 (26 ounce) jar Ragú® Pasta Sauce, chunky sundried tomato and sweet basil flavor, 1 (15 ounce) can chickpeas, 8 large eggs in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 4 servings.
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Equipment
11-inch skillet, small skillet, lid
Ingredients
- 1 (26 ounce) jar Ragú® Pasta Sauce, chunky sundried tomato and sweet basil flavor
- 1 (15 ounce) can chickpeas
- 8 large eggs
- 1 teaspoon extra virgin olive oil
- 2 tablespoons pine nuts
- 3 tablespoons crumbled feta cheese
- 1 loaf crusty bread (optional)
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Instructions
Pour jar of Ragu tomato sauce on a 11" skillet.
Heat on medium for 5-7 minutes.
Add rinsed and drained chickpeas and distribute them evenly through the sauce and skillet.
Make a well for each egg on the tomato sauce and crack eggs inside.
Cover the pan and cook over medium heat until the whites are set and the yolks have the consistency of your preference (runny or cooked all the way). About 7-10 minutes.
While the eggs are cooking, heat 1 olive oil in a small separate skillet add pine nuts and cook at medium heat for 3-5 minutes until golden brown. Watch pine nuts carefully as they can easily burn.
Before serving top tomato sauce and eggs with crumbled feta cheese and pine nuts. Serve warm and enjoy with crusty bread.
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