Shakshouka with ULIVA Extra Virgin Olive Oil

Shakshouka - The Uncommon Gourmet Way

Ingredients

• 3 Tablespoons ULIVA Extra Virgin Olive Oil + more to drizzle

• 1 Medium Yellow Onion, Chopped

• 1 Red Bell Pepper, Chopped

• 4 Cloves Garlic, Chopped

• 1 Small Jalapeno, Chopped

• 1 Teaspoon Cumin

• 1 Teaspoon Smoked Paprika

• ¼ Teaspoon Black Pepper

• ½ Teaspoon Salt

• 1 28oz Can San Marzano Tomatoes

• Crumbled Cup Feta Cheese to Garnish

• Chopped Cilantro to Garnish

• 4 Eggs

Instructions

1. Preheat a 12 inch cast iron or stainless steel pan on medium heat.

2. Add 3 tablespoons of ULIVA Extra Virgin Olive Oil, along with your onion, red bell pepper, jalapeno, salt & pepper, and cook until softened,  about 10 minutes.

3. Add garlic, cumin, and smoked paprika, and cook for 2 minutes.

4. Add your tomatoes to the pan and crush until only small pieces remain. Bring to a simmer, and allow the tomatoes to thicken for about 12-15 minutes, stirring occasionally.

5. Crack your eggs into the pan, using your spoon to create divents in the sauce for each egg.

6. Continue cooking over medium heat until eggs are set to your liking (cover the pan to speed up the cooking process).

7. Once eggs are cooked, remove from the heat and top with chopped cilantro, crumbled feta, and a drizzle of ULIVA Extra Virgin Olive Oil. 

Serve with lightly toasted bread and enjoy!