This is a great anytime dish
- 1 1/2 -3 cups jarred pasta sauce (depending on how saucy you like it) -
- 4 large eggs -
- Salt, pepper -
- Canned chickpeas -
- Feta cheese -
- Diced onion -
- Minced garlic -
- Cumin powder -
- Fresh or dried parsley -
1. Bring the pasta sauce to a gentle simmer in a pan (that has a lid) over medium heat.
2. Break one egg into a small glass bowl or cup, check for blood spots, then hold the glass close to the pan and carefully tip the egg into the sauce. Repeat with the other three eggs, one at a time.
3. Cover the pan, reduce the heat, and simmer for 8-12 minutes, depending on how runny you like your egg yolks. Season with salt and pepper, and serve in bowls.
Depending on how much time you have, you can do one or more of the following:
-Saute onions and/or garlic in olive oil before adding the sauce.
-Add canned chickpeas and/or cumin to the sauce.
-Add crumbled feta cheese along with the eggs.
-Garnish with chopped parsely or cilantro.