- '1/3 cup olive oil'
- '6 cups fresh pico de gallo
- strained'
- '1 teaspoon kosher salt
- plus more'
- '3 1/2 ounces crumbled feta (about 3/4 cup)'
- '6 large eggs'
- 'Freshly ground black pepper'
- Preheat oven to 375°F
- Heat oil in a large ovenproof skillet over medium-low
- Add pico de gallo and 1 tsp
- salt and cook, stirring occasionally, until tomatoes are very soft and liquid has reduced by three-quarters, about 25 minutes
- Stir in feta
- Gently crack eggs into skillet, one at a time, over tomatoes, spacing evenly
- Season with salt and pepper
- Transfer skillet to oven and bake shakshuka until eggs are just set, 14–16 minutes
- Serve hot in skillet
