Greek Shakshuka with Feta & Kalamata Olives

Ingredients

• •8 large eggs
• •1 can (28 oz) canned tomatoes, crushed by hand
• •1/2 cup red onion, thinly sliced
• •1/2 cup kalamata olives, halved
• •3/4 cup feta cheese, crumbled
• •2 tablespoons olive oil
• •2 tablespoons parsley, fresh, roughly chopped

Directions

1. 1Heat olive oil in a large oven-safe skillet over medium heat.
2. 2Sauté red onion 4 minutes until softened and lightly golden.
3. 3Add crushed tomatoes and olives; season with salt, pepper, and oregano.
4. 4Simmer sauce 8 minutes until slightly thickened and fragrant.
5. 5Make 8 wells; crack one egg into each well carefully.
6. 6Cover and cook 6–8 minutes until whites are set but yolks are still runny.
7. 7Top with crumbled feta and parsley; serve straight from the skillet.

💡 For Greek shakshuka, make wells deep enough to hold the whites but keep yolks visible; buried yolks overcook before the whites set.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.