1. Pour jar of Ragu tomato sauce on a 11" skillet. 2. Heat on medium for 5-7 minutes. 3. Add rinsed and drained chickpeas and distribute them evenly through the sauce and skillet. 4. Make a well for each egg on the tomato sauce and crack eggs inside. 5. 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. 6. 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. 7. 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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