Spread the contents of the pouch over the bottom of a sauté pan or frying pan and heat over medium heat

Make two or three wells in the sauce and crack an egg into each well. Let it cook for about 10 minutes over low heat, with the lid on the pan, until the egg whites have set.

Meanwhile, heat the naan bread according to the instructions on the packaging.

Crumble the feta over the shakshuka and serve with the naan bread