Mediterranean Shakshuka

Recipe by: Stacie Zollars

Eggs poached in hearty Mediterranean flavors sprinkles with fresh parsley and rich feta cheese.

Make This Recipe

1-2 tablespoons olive oil

1 large shallot, diced

2 cloves garlic, minced

2 15-ounce cans crushed or diced tomatoes

1 15-ounce can halved tomatoes

2 tablespoons tomato paste

1 tablespoon oregano

1/2 teaspoon Italian seasoning

1/4 cup sun dried tomatoes

1 15-ounce can chickpeas

1 cup Kalamata olives

4 Eggland's Best Extra Large White Eggs

Fresh parsley, chopped

Feta cheese, for sprinkling

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In a large pan over medium high heat, heat olive oil.
Sauté shallots until translucent, add garlic. Sauté for another 30-45 seconds until fragrant.
Add crushed or diced tomatoes, halved tomatoes, tomato paste, oregano, Italian seasoning, sun dried tomatoes, chickpeas, and olives. Allow to come to a simmer and reduce to medium low heat.
Break eggs ones at a time and cook covered for about 5-7 minutes or until cooked to your desire. Remove from heat and add parsley and feta cheese. Enjoy!