Sundried Tomato and Sweet Basil Shakshuka #Ragu

READY IN: 20mins




  • 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.