Chickpea Shakshuka

1 x 16 oz. jar Saturday Sauce

1 x 15 oz. can chickpeas (I use Heyday Canning Co.
Harissa Lemon Chickpeas)

4-6 x eggs

• In a saucepan, combine chickpeas and Saturday
  Sauce and heat to until bubbling.
• Create divots within your sauce with the back of a
  spoon. Crack your eggs in those divots.
• Cover pan and cook eggs to your liking. Once you
  can see your egg whites go from translucent to
  white, your shakshuka may be ready, especially If
  you prefer a runny yolk. If not, cook for longer until
  your yolks are partially or fully cooked through.
• Sprinkle with any of the suggested toppings below
  and serve with bread for dipping.

Suggested Toppings:

• Chopped Fresh Parsley and/or Cilantro
• Crumbled Feta