Crispy Chickpea and Egg Shakshuka

I came to love shakshuka, the popular breakfast dish of eggs poached in a spicy tomato sauce, a little later in life. This was probably the result of being a tomato hating kid but thank goodness I grew out of it.

Now I quite enjoy the complex flavors of tomatoes, vegetables and spices melding together in a pan. And, of course, the ultimate reward is the tender egg cooked in the sauce. I use pita bread, or naan, to scoop up the sauce and runny yolk and it's such a great weekend breakfast or brunch.

I say weekend because my weekday mornings are a fast moving, cereal in a bowl, situation. But wait - ready made Shakshuka Simmer sauce in a pouch? Yes, please. I was introduced to the Wild Garden line of Simmer Sauces, Marinades and Pilafs and there was my beloved shakshuka, already made and just waiting for me to add the eggs.

Wild Garden's sauce is a blend of tomatoes, onions, red peppers, garlic and spices like cumin and red chili. In other words, all the ingredients I'd use myself to create shakshuka sauce. And while it's best known as an vegetarian egg dish, you can also use this to simmer fish or shrimp. I love the versatility of having these packets around. Enjoy!

Yield: 2 ServingsAuthor: Anita Schecter

Crispy Chickpea and Egg Shakshuka

prep time: 10 minscook time: 10 minstotal time: 20 mins

Recipe for crispy chickpeas and eggs poached in a shakshuka simmer sauce.

ingredients:

1 Cup Ziyad Brand chickpeas, rinsed and drained

1 Tablespoon olive oil

1 Package Wild Garden Tunisian Shakshuka Sauce

4 Eggs

2 Tablespoons chopped parsley

instructions:

Add the chickpeas and olive oil to a skillet. Saute on medium high heat for a few minutes until the chickpeas begin to lightly color.

Reduce the heat to medium, add the Wild Garden Shakshuka sauce and bring to a simmer.

Make wells in the sauce and crack an egg into each well.

Cook for a few minutes on medium until the whites are set. Or cover and cook until the eggs are done to your liking.

Sprinkle on the chopped parsley and serve hot with pita or naan bread.

Created using The Recipes Generator

This recipe is sponsored by Wild Garden. Thank you for supporting the products I love and use in my kitchen.