For breakfast, lunch or dinner, this dish always hits the spot.

Serves 4

1 (10-ounce) jar Signature Matbucha or Matbucha with Olives & Mint 

1 cup rinsed and drained canned chickpeas (optional)

4 large eggs

Sea salt and freshly cracked black pepper

Pita or bread for serving (optional)

Optional toppings: crumbled feta, chopped fresh parsley, za’atar

In a large skillet, combine the matbucha and chickpeas, if using. 

Over medium heat, bring the matbucha to a gentle simmer. Crack the eggs into the skillet, then season with salt and pepper.   

Reduce the heat to medium-low and cook, covered, until  the eggs are just set, 5 to 10 minutes. Serve in the pan, topped with feta, parsley, and/or za’atar, and with bread alongside, if desired.