Simplified Mediterranean Shakshuka Bowl

Backstory: This minimalist version of shakshuka allows the essential flavors of the ingredients to shine through. It’s quick to prepare and still provides a beautiful, satisfying breakfast experience.

Ingredients:

• 2 tablespoons olive oil
• 1 can (14 oz) diced tomatoes (or 4 fresh tomatoes, chopped)
• Salt and freshly cracked pepper, to taste
• 4 large eggs
• ¼ cup Kalamata olives, pitted and halved
• ¼ cup crumbled feta cheese
• Fresh parsley or cilantro, roughly chopped (for garnish)
• Crusty bread (for dipping)

Instructions:

1. Heat the Oil: In a large skillet, heat the olive oil over medium heat.
2. Tomato Base: Add the diced tomatoes (with their juices) to the skillet. Season with salt and freshly cracked pepper. Let this mixture cook for about 10 minutes until it thickens slightly.
3. Egg Wells: Using a spoon, make small wells in the tomato sauce and gently crack an egg into each well. Cover the skillet with a lid and cook until the eggs are set to your liking (about 5-7 minutes for runny yolks).
4. Gather Flavors: Once the eggs are cooked, sprinkle Kalamata olives and crumbled feta cheese over the top.
5. Plate and Garnish: Remove from heat and garnish with fresh parsley or cilantro. Serve hot with crusty bread on the side for dipping.

Flavor Profile:

In this simplified version, the brightness of the tomatoes takes center stage, paired with the rich, creamy texture of the eggs. The brininess of the olives and the tang of the feta add depth, while the fresh herbs breathe freshness into the dish.

Enjoy this straightforward yet delicious Mediterranean shakshuka bowl! If you have more adjustments in mind or need further assistance, just let me know.