Lebanese Shakshuka with Feta and Olives

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion
• 2 cloves Garlic
• about 790 g Canned crushed tomatoes
• 1 teaspoon Harissa paste
• 4 large Eggs
• about 113 g Feta cheese
• 1/4 cup Kalamata olives
• 2 tablespoons Fresh parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large skillet over medium heat.
2. 2Add chopped onion and garlic, and sauté until softened.
3. 3Stir in crushed tomatoes and harissa paste. Simmer for 10 minutes.
4. 4Make four wells in the tomato sauce and crack an egg into each well.
5. 5Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your liking.
6. 6Crumble feta cheese and sprinkle olives over the shakshuka.
7. 7Garnish with fresh parsley and serve immediately.

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