Sundried Tomato and Sweet Basil Shakshuka #Ragu
"“Ragú® Recipe Contest Entry". Do you want a quick, easy and tasty Brunch, lunch or dinner? Grab a jar of Ragu Sauce, add chickpeas and eggs, top it with Feta cheese and pine nuts and you have a super easy and satifying meal in no time. Oh! and don't forget some crusty bread to soak up all that delicious tomato sauce!"
photo by May I Have That Rec
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
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)
directions
- 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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Reviews
-
What a quick dinner recipe. I love that it will be ready in no time! -
YUM!! loving this recipe -
Love finding new ways to cook eggs, and this was a delicious dish! -
Can't wait to try this recipe, it is so different and full of flavor! -
This is really a complete meal with the addition of the eggs and chickpeas, and you can never go wrong with spaghetti sauce.
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