Classic Shakshuka with Feta

• 95
  2 tbsp extra-virgin olive oil

  Organic Extra Virgin Olive Oil95$132.00Buy from Oliva Dorado
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 92
  2 tbsp organic tomato paste

  Bionaturae, Organic Tomato Paste, 7 oz (200 g)92$3.29Buy from Vitacost
• 90
  1 tsp ground cumin

  Cumin, Ground Organic90$9.99Buy from The Mediterranean Dish
• 91
  1 tsp ground paprika

  Paprika 50g - Certified Organic91$7.00Buy from Planet Organic
• 78
  28 oz crushed tomatoes

  Bianco Di Napoli Organic Crushed Tomatoes - 28 OZ78$11.42Buy from Juneau Natural
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly cracked
• 94
  4 eggs

  Eggs Organic94$7.75Buy from Creme de la Crop
• 90
  3 oz goat feta, crumbled

  Raw Goat Feta90$15.09Buy from Nourish Food Club

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Warm the extra-virgin olive oil in a wide 12-inch skillet over medium heat for 2 minutes.

2. 2

   Add the minced garlic, organic tomato paste, ground cumin, and ground paprika, stirring continuously for about 2 minutes until fragrant and slightly deepened in color.

3. 3

   Pour in the crushed tomatoes, then season with the salt and black pepper, stirring well to combine with the spiced oil.

4. 4

   Lower the heat to medium-low and simmer the sauce uncovered for 8 minutes until it slightly thickens.

5. 5

   Using the back of a large spoon, create 4 shallow indentations spaced evenly across the bubbling sauce.

6. 6

   Carefully crack one of the eggs into each well, then cover the skillet with a tight-fitting lid.

7. 7

   Cook gently over medium-low heat for 6 minutes, until the egg whites are fully opaque and firm while the yolks remain soft and runny.

8. 8

   Take the skillet off the heat and scatter the crumbled goat feta evenly over the top before serving straight from the pan.