Mediterranean Shakshuka

Ingredients

• 1-2 tablespoons olive oil
• 1 large shallot, diced
• 2 cloves garlic, minced
• 2 15-ounce cans crushed or diced tomatoes
• 1 15-ounce can halved tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon oregano
• 1/2 teaspoon Italian seasoning
• 1/4 cup sun dried tomatoes
• 1 15-ounce can chickpeas
• 1 cup Kalamata olives
• 4 Large FARMHOUSE EGGS®
• Fresh parsley, chopped
• Feta cheese, for sprinkling
• In a large pan over medium high heat, heat olive oil.
• Sauté shallots until translucent, add garlic. Sauté for another 30-45 seconds until fragrant.
• Add crushed or diced tomatoes, halved tomatoes, tomato paste, oregano, Italian seasoning, sun dried tomatoes, chickpeas, and olives. Allow to come to a simmer and reduce to medium low heat.
• Break eggs ones at a time and cook covered for about 5-7 minutes or until cooked to your desire. Remove from heat and add parsley and feta cheese. Enjoy!