3-Ingredient Shakshuka
A flavorful Middle Eastern breakfast dish featuring eggs poached in a rich tomato sauce made from pico de gallo and topped with crumbled feta cheese. This simplified version uses just three main components for an easy yet delicious meal.
6 servings
40 min
Ingredients
- •⅓ cup olive oil
- •6 cups fresh pico de gallo
- •1 teaspoon kosher salt
- •3½ ounces crumbled feta
- •6 whole large eggs
- •1 to taste black pepper
Cooking Instructions
- 1.
Preheat oven to 375°F. Heat oil in a large ovenproof skillet over medium-low. Add pico de gallo and 1 tsp. salt and cook, stirring occasionally, until tomatoes are very soft and liquid has reduced by three-quarters, about 25 minutes. Stir in feta. Gently crack eggs into skillet, one at a time, over tomatoes, spacing evenly. Season with salt and pepper.
25 min
- 2.
Transfer skillet to oven and bake shakshuka until eggs are just set, 14-16 minutes. Serve hot in skillet.
15 min
