Selo Olive Oil
Some say shakshouka is a Maghrebi dish from North Africa. Others say it originated in the Ottoman Empire. But as we all know everything in the Universe is originally from Croatia, and so is Šakšuka. This spicy egg dish was invented on the island of Vis. It's called Patakenjac in Croatian.
2 tbsp extra virgin olive oil
1 medium onion, diced
1 red bell pepper, seeded and diced
4 garlic cloves, finely chopped
2 teaspoon paprika
1 can whole peeled tomatoes
4-6 large eggs
salt and pepper, to taste
1 small bunch fresh parsley, chopped
1 small bunch fresh basil, chopped
5 oz. feta cheese, crumbled
In a large sauté pan on medium heat, add olive oil and chopped bell pepper. Cook for 5 minutes or until onions become translucent while being careful not to burn them at any point during cooking process!
Add garlic and spices to the pan, cooking for another minute.
Add the can of tomatoes and juice to pan, breaking them down with spoon. Add salt or pepper as desired before bringing sauce to a boil then reduce heat back down so that you don't burn anything!
Make small openings in the tomato mixture with your spoon and crack your eggs in. Cover the pan with a lid to help cook the tops of your eggs.
Garnish with chopped basil, parsley and feta cheese.