Ingredients for Sundried Tomato And Sweet Basil Shakshuka Ragu
- Rag Pasta Sauce
- 1 (15 ounce) can chickpeas, drained and rinsed
- 4-6 large eggs
- Extra Virgin Olive Oil
- 2 tablespoons toasted pine nuts
- 1/4 cup crumbled feta cheese
- Crusty bread, for serving
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How to Make Sundried Tomato And Sweet Basil Shakshuka Ragu
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add 1 (24 ounce) jar of your favorite ragu sauce. (We recommend a sundried tomato and basil variety!)
- Stir in 1 (15 ounce) can of chickpeas, drained and rinsed.
- Bring the ragu to a gentle simmer.
- Create 4-6 wells in the ragu sauce.
- Crack 4-6 eggs into the wells, being careful not to break the yolks.
- Reduce heat to low, cover, and cook for 8-10 minutes, or until the egg whites are set and the yolks are cooked to your liking.
- Remove from heat and sprinkle generously with 1/4 cup crumbled feta cheese and 2 tablespoons of toasted pine nuts.
- Serve immediately with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
3g
Fat
26g
Carbs
8g
