Mediterranean Shakshuka

Ingredients

• 1 to 2 tablespoons olive oil
• 1 large shallot, diced
• 2 cloves garlic, finely chopped
• 1 (15-ounce) can whole tomatoes, undrained
• 2 (15-ounce) cans crushed or diced tomatoes, undrained
• 1 (15-ounce) can garbanzo beans, rinsed, drained
• 1 cup kalamata olives
• 1/4 cup sun-dried tomatoes, chopped
• 2 tablespoons tomato paste
• 1 tablespoon dried oregano
• 1/2 teaspoon Italian seasoning
• 4 large Land O Lakes® Eggs
• Chopped fresh parsley
• Crumbled feta cheese

Instructions

1. 1

   Heat oil over medium-high heat in large pan. Add shallot; sauté until translucent. Add garlic; sauté 30-45 seconds or until fragrant.

2. 2

   Use kitchen scissors to cut whole tomatoes in half in can.

3. 3

   Add halved tomatoes, crushed tomatoes, garbanzo beans, olives, sun-dried tomatoes, tomato paste, oregano and Italian seasoning to shallot mixture; bring to a simmer. Reduce heat to medium-low. Make 4 indents in tomato mixture with back of spoon.

4. 4

   Crack 1 egg into each indent; cover pan. Cook 5-7 minutes or until cooked to desired doneness. Remove from heat; sprinkle with chopped parsley and crumbled feta.