A couple weeks ago, we hosted a super fun Pizza and Oyster Party with Tuttorosso at FeedfeedBrooklyn, which means that we're currently surrounded by leftover cans of delicious tomatoes. What does that mean? Shakshuka time! In this simple baked egg dish, we used Tuttorosso Canned Tomatoes with Basil, Garlic, and Oregano for an extra kick of flavor. An easy way to add an extra dose of flavor to shakshuka is by adding a mixture of your favorite spices. For this, we used Simply Organic spices. Make sure you make plenty of toast, because you'll definitely going to want to sop up every last drop of this.
This post is not in paid partnership with Tuttorosso or Simply Organic. While we do work with both brands, this recipe was crafted by our editorial team at FeedfeedBrooklyn.
- 2 tablespoons extra-virgin olive oil
- 1 large red onion
- 6 large cloves garlic, minced
- 1 tablespoon Simply Organic Paprika
- 2 teaspoons Simply Organic Ground Cumin
- 1 teaspoon Simply Organic Cayenne Pepper
- 3 (15 ounce) cans diced tomatoes
- Salt, to taste
- Black pepper, to taste
- 1/ 4 cup feta, crumbled, plus more for garnish
- 7 large eggs
- 2 tablespoons freshly chopped basil
- Bread, toasted, for serving
Preheat oven to 400°F.
Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook until translucent, 3-5 minutes. Add paprika, cumin, and cayenne.
Add diced tomatoes and season with salt and pepper. Let cook until tomatoes are fully heated through and slightly thickened, 6-8 minutes. Add feta and stir to combine.
Using a wooden spoon, create small divots in the tomato mixture to crack the eggs. Once eggs are all in the skillet, transfer skillet to the oven. Bake until eggs are just barely set, 7-9 minutes. Garnish with feta and basil, and serve immediately with toast.