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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rag pasta sauce basil flavor	1	jar	sweet	-	-	-	-
chickpea	1	can		1133.4333	188.7556	61.3793	18.1109
egg	8			572.0	2.88	50.24	38.04
extra virgin olive oil	1	teaspoon		-	-	-	-
pine nut	2	tablespoons		113.5688	2.2072	2.3102	11.5374
feta cheese	3	tablespoons	crumbled	74.25	1.1503	3.9966	5.985
bread	1	loaf		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.