3-Ingredient Shakshuka | view more Recipe
'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.