Shakshuka with Crumbled Feta and Toasted Sourdough

Ingredients:

• 1 tbsp Butter Infused Olive Oil

• 1 White Onion, chopped

• 1 Green Bell Pepper, chopped

• 2 Cloves Garlic, minced

• Salt and Pepper, to taste

• 1 tsp Ground Coriander

• 1 tsp Paprika

• ½ tsp Ground Cumin

• Red Pepper Flakes, to taste

• 5 Vine-Ripened Tomatoes (or 28 oz can whole tomatoes, drained)

• ½ cup Bianco Rosso Organic Cherry Tomato Sauce

• 6 Large Eggs

• Fresh Parsley (for garnish)

• ¼ cup Crumbled Feta (for garnish)

• Crusty Bread (Sourdough recommended)

• Butter Infused Olive Oil (for toasting)

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Heat olive oil in a large, heavy skillet or pan with a lid over medium heat.

3. Sauté the onions, bell peppers, and garlic until softened, about 5-7 minutes. Season with salt, pepper, ground coriander, paprika, cumin, and red pepper flakes. Stir to combine and cook for a minute.

4. Add the diced fresh tomatoes (or use drained whole canned tomatoes) and the cherry tomato sauce. Simmer and cook for 10-15 minutes, until the tomatoes have softened.

5. Prepare the bread: Slice a crusty sourdough loaf and brush with Butter Infused Olive Oil.

6. Place on a baking sheet and bake until toasted to your desired level of crispiness.

7. Using the back of a spoon, make wells in the sauce. Crack an egg into each well, being careful not to break the yolk.

8. Reduce the heat to medium-low and cover the skillet. Allow the eggs to simmer gently in the sauce until the whites are set and the yolks are still soft. If you prefer firmer eggs, cook a little longer.

9. Garnish the shakshuka with fresh parsley and crumbled feta cheese.

10. Serve the shakshuka hot, with the toasted sourdough on the side to soak up the delicious sauce.