Crispy Chickpea and Egg Shakshouka
[cooked-sharing]
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.
Recipe from Hungry Couple NYC
Ingredients
Directions
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.
Recipe from Hungry Couple NYC
