Greek Shrimp & Egg Skillet with Feta

Ingredients

• •1 lb shrimp, frozen, thawed and peeled
• •1 can (14 oz) canned tomatoes, crushed
• •6 large eggs
• •1/3 cup kalamata olives, pitted and halved
• •1/2 cup feta cheese, crumbled
• •1/2 medium red onion, thinly sliced
• •2 tbsp olive oil
• •2 tbsp parsley, fresh, roughly chopped

Directions

1. 1Heat olive oil in a large oven-safe skillet over medium-high heat.
2. 2Add red onion and cook 3 minutes until softened and translucent.
3. 3Add shrimp and cook 2 minutes per side until just pink.
4. 4Pour in crushed tomatoes and olives; simmer 5 minutes to thicken.
5. 5Make 6 wells in mixture; crack one egg into each well.
6. 6Cover and cook 5–7 minutes until egg whites are set.
7. 7Scatter feta and parsley over top; serve straight from the skillet.

💡 Shrimp and eggs cook on different clocks. Sauté shrimp just until pink, then lower the heat before adding eggs so neither becomes rubbery.

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