3-Ingredient Shakshuka

3-ingredient recipes brunch breakfast middle eastern tomato salsa egg feta cheese vegetarian pescatarian wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

Molly Baz

Serves 4

Source

Ingredients

1/3 cup olive oil

6 cups fresh pico de gallo, strained

1 teaspoon kosher salt, plus more

3 1/2 ounces crumbled feta (about 3/4 cup)

6 large eggs

Freshly ground black pepper

Method

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.

Transfer skillet to oven and bake shakshuka until eggs are just set, 14–16 minutes. Serve hot in skillet.