Quick 10-Minute One Pan Mediterranean Shakshuka With Feta Cheese

A combination of savory authentic Mediterranean spices with fresh parsley. An Earthy and semi-sweet finish from the juicy tomatoes and creamy cheese married with kalamata olives and velvety egg yolks.

Print Recipe

Prep Time 1

Cook Time 9

Course Main Course

Cuisine Mediterranean

Servings 4

Equipment

1 large skillet with lid

Ingredients

2 tbsp olive oil
1 small shallot diced
2 garlic cloves minced
2 15-ounce can crushed or diced tomatoes
1 15-ounce can tomato halves
2 tbsp tomato paste
1 tbsp dried oregano
½ tsp dried Italian seasoning
¼ cup sun dried tomatoes
1 15-ounce can chickpeas
1 cup kalamata olives
4 large or extra large eggs
fresh parsley chopped
feta cheese for sprinkling

Instructions

In a large skillet over medium high heat, heat olive oil. Add shallots, and saute until translucent.
Add garlic, saute another 30-45 seconds.
Add crushed tomatoes, halved tomatoes, paste, oregano, Italian seasoning, sun dried tomatoes, chickpeas, and olives. Allow to come to a simmer then turn heat to medium-low.
Break eggs one at a time, cook covered 5-7 minutes.
Sprinkle feta and chopped parsley. Enjoy over rice, with bread, pasta, and maybe add your favorite protein!
Store leftovers in an airtight container for up to 5 days in the refridgerator.

Keyword cheese, easy meal, Eggs, gluten free, kid recipes, Mediterranean, one pan, one pot meal, quick dinner