Skip Navigation
Search recipes, ingredients, articles, products...
Mediterranean Shakshuka
Get started!


1 to 2 tablespoons olive oil

1 large shallot, diced

2 garlic cloves, finely chopped

1 (15-ounce) can whole tomatoes, undrained

2 (15-ounce) cans crushed or diced tomatoes, undrained

1 (15-ounce) can garbanzo beans, rinsed, drained

1 cup kalamata olives

1/4 cup sun-dried tomatoes, chopped

2 tablespoons tomato paste

1 tablespoon dried oregano

1/2 teaspoon Italian seasoning

4 large Land O Lakes® Eggs


Chopped fresh parsley

Crumbled feta cheese

How to make

  1. STEP 1

    Heat oil over medium-high heat in large pan. Add shallot; sauté until translucent. Add garlic; sauté 30-45 seconds or until fragrant.

  2. STEP 2

    Use kitchen scissors to cut whole tomatoes in half in can.

  3. STEP 3

    Add halved tomatoes, crushed tomatoes, garbanzo beans, olives, sun-dried tomatoes, tomato paste, oregano and Italian seasoning to shallot mixture; bring to a simmer. Reduce heat to medium-low. Make 4 indents in tomato mixture with back of spoon.

  4. STEP 4

    Crack 1 egg into each indent; cover pan. Cook 5-7 minutes or until cooked to desired doneness. Remove from heat; sprinkle with chopped parsley and crumbled feta.

Tip #1

FDA guidelines for safe handling instructions recommend cooking eggs until white and yolk are firm.

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.