Olive Shakshuka

Ingredients

• 1 tablespoon olive oil

• 1/2 cup yellow onion finely chopped

• 4 cloves garlic, minced

• Kosher salt and freshly ground black pepper

• 1 cup diced red bell pepper

• 1 28-oz can diced tomatoes

• 1 tablespoon harissa

• 2 teaspoons tomato paste

• 1 teaspoon cumin

• 2 teaspoons smoked paprika

• 1/4 cup parmesan cheese, divided

• 1/4 cup feta cheese, divided

• 1/2 cup Lindsay Olives Organic Black Ripe Olives

• 1/2 cup Lindsay Olives Organic Green Pitted Olives

• 4-5 large eggs

• 1/2 cup cilantro freshly chopped and divided

• Pita bread, for serving

Cooking Directions

1. Heat olive oil in a deep sided 10-inch skillet over medium-low heat.

2. Add the onions and garlic, and season lightly with salt and pepper. Cook until the onions are translucent, about 4 minutes. Add the red bell pepper and cook for another 2-3 minutes.

3. Stir in the tomatoes and season with cumin, paprika, and 1/4 teaspoon of salt, along with half each of the parmesan, feta cheeses and cilantro. Let it cook for another 5 minutes, using a fork to mash the tomatoes lightly as they soften.

4. Drop in the olives, and use the back of a spoon to create pockets in the sauce. Gently break an egg in each pocket. Season the eggs lightly with salt and pepper, spooning a little sauce onto the whites around the edges of the eggs.

5. Cover the skillet and reduce heat to low; let it simmer for about 12-15 minutes, or until the eggs are cooked with the yolks cooked to your desired doneness.

6. When the eggs are done to your liking, top the shakshuka with remaining parmesan, feta and cilantro. Serve immediately with pita bread.