Traditional shakshuka is made with tomatoes, onions, and spices all simmered together and topped with eggs.
There are so many variations and you can add virtually any type of vegetable and spices, and even meats, to the pan. Maybe this makes it not a Shakshuka anymore, but it will still be a tasty and easy meal.
1 14.5 oz can of diced tomatoes
1 leek, white and light green part only, rinsed and sliced
½ yellow bell pepper, diced
3-4 kalamata olives, sliced
1 tbsp avocado oil
½ tsp each of basil and oregano
1/4 tsp each of fennel seeds, garlic powder, dried onion, and thyme
Salt and pepper
⅓ cup feta cheese, crumbled
In a large saute pan with a lid, heat the avocado oil over medium heat. Add the leek, bell pepper, spices, salt and pepper and cook until the leek is soft and the spices are fragrant.
Mix in the tomatoes and olives and let simmer for about 5 minutes to let the flavors incorporate.
Make four wells in the tomato mixture. Crack an egg into each well, being careful not to break the yolk. Cover the pan and cook for about 8 minutes, until the egg whites are cooking and the yolks are slightly runny.
Top with feta, and sprinkle with fresh parsley and serve.