3-Ingredient Shakshuka

1. 1

   Preheat oven to 375u00b0F. 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.

2. 2

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

* Per serving · 4 servings · Values may vary.

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