Photo by Chelsea Kyle, Food Styling by Katherine Sacks
In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).
This delicious breakfast dish comes together fast, thanks to prepared salsa.
Recipe information
Total Time
50 minutes
Yield
Serves 4
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
Need to make a substitution?
Preparation
Step 1
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.
Step 2
Transfer skillet to oven and bake shakshuka until eggs are just set, 14–16 minutes. Serve hot in skillet.